Japanese cheesecake

Submitted by enr on 11 Jun 2013
5 eggs
250 g natural cream cheese
150 ml milk
50 g butter
150 g sugar
1 tbsp lemon juice
60 g flour
20 g of natural wheat starch
1/2 tsp salt
vanilla, zest of lemon
Japanese cheesecake
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Dedicating the yolks from the whites. Stir first whites until they foam. Then add sugar and whip until they are fluffy. In another bowl, beat the cream the feta cheese (better to be at room temperature, because more easily breaks) and gradually pour the milk to it (again at room temperature or very slightly warmed). Add the melted butter and the egg yolks one by one. mixture flavored with vanilla, lemon zest, add the lemon juice and salt. To add other egg whites and mix gently so as not to fall egg whites. sifting flour and starch, add them to the mixture of parts and mix well, to no lumps. We transfer the mixture into a round baking dish (my diameter 25 cm), the bottom of which we put baking paper. Bake in a water bath in a preheated oven at 160 degrees 50-60 minutes, then let the cake slightly open oven to cool completely. Thus it will not spihne. Then chopping and fetching.
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11 Jun 2013


There was no way to miss it! Looks great! I'll do it as soon as possible :)

Thank you, Reni! Will be happy to prepare and then share the outcome. The recipe is successful and I hope you like it! :)

Svetlana is great! :)

Why is it called Japanese?

Because the recipe for this type of cake comes from Japan.