🛒 Ingredients
- 250g cream cheese (Philadelphia)
- 6 separated eggs
- 100g sugar
- 60g butter
- 100ml milk
- 60g flour
- 20g cornstarch
- 1 tsp lemon juice
- pinch salt
👨🍳 Step-by-step instructions
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Melt cheese, butter, and milk in a water bath, stirring.
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Sift flour + cornstarch and mix with the warm base.
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Add yolks and lemon juice.
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Beat the egg whites with salt and gradually add sugar until firm peaks form.
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Integrate the egg whites in 3 parts with enveloping movements.
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Pour into a lined mold, tap 2-3 times to remove bubbles.
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Bake in a water bath for 70 minutes at 160°C.
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Turn off the oven and let it sit for 10 minutes with the door ajar before removing.
💡 Chef's tip
The water bath is essential to prevent sinking. And never open the oven before 60 minutes: cold air will cause it to collapse.
📝 Our take
Japanese cheesecake is one of the great masterpieces of contemporary patisserie. It is delicate but the result is worth photographing — and more importantly, eating. The key technique is the Swiss meringue folded into the cream cheese in three stages: deflating it in one go collapses the structure. The result is a cloud of cheesecake that jiggles.
🍷 Wine & food pairing
Cold matcha green tea or a very dry Champagne. Japanese cheesecake has little sugar and doesn't tolerate sweet wines: it needs contrast, not reinforcement.
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