Have you ever had a Japanese cheesecake? The best way to describe it is Angel Cake and Cheesecake combined. Japanese cheesecake is light, moist and delicate.
Japanese pastries and desserts are generally not too sweet. I have read that domestic sugar are very expensive in Japan so it is only used for desserts served to the Emperor.
I have found several recipes of Japanese cheesecake but I love to experiment to suite my taste. In this recipe, I cut down the sugar by 1/3 and added lemon zest to give it a contrast. I also used fat free cream cheese and low fat milk so it is less sinful :).
I love cheesecake and not too fond of sweets. So this recipe is perfect for me.
1 c low fat milk (or full cream milk)
2/3 c butter
2 c fat free cream cheese (or regular cream cheese)
1/3 c plain flour (sifted)
1/4 c cornstarch (sifted)
7 egg yolks
7 egg whites
3/4 tsp cream of tartar
3/4 c fine granulated sugar
zest of 1 lemon
Pre heat oven to 325 degrees.
Place milk and butter in a medium saucepan and let it simmer. Lower the heat and add in the cream cheese. With a whisk, stir cheese until smooth.
In a large bowl, mix sifted flour and cornstarch together. Add the egg yolks and lemon zest. Add the cheese mixture and mix until well incorporated. Set aside to cool.
In a separate bowl (make sure your bowl and your beater is completely dry), whisk egg whites, sugar and cream of tartar. Continue whisking until a soft peak is formed when you turn the whisk upside down.
With a rubber spatula, gently fold in the cheese mixture to the egg whites. Add the cheese mixture in three batches.
Lightly grease and line with parchment paper the bottom and sides of a 9″ square cake pan. Pour the cheese mixture in the baking pan and place it into a larger roasting pan. Place roasting pan on the lower rack of the oven.
Pour enough warm water into the roasting pan to come half way up the side of the baking pan. Bake for 1 hour and 10 minutes or until set or until golden brown. If the top of the cheesecake turns brown before it is supposed to be done, place a foil cover loosely over the pan.
Cool down cheesecake to room temperature. Serve plain, with fresh fruits or with jam.