Japanese cheesecakes are a cross between a sponge cake and regular cheesecake – light, souffle-like, cotton consistency with a hint of cream cheese.
Unlike most Japanese cheesecake recipes, this recipe does not require mixing the cheese and milk over a double-boiler, and replaces the use of tartar with lemon juice and baking powder.
Japanese Cheesecake Recipe
200g Cream cheese
3 eggs, separated
4 tbsp cornflour
8 tbsp sugar
2 tbsp lemon juice
1 tsp baking powder
“Off to Osaka” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0