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Cheesecake, Fluffy Japanese Recipe

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This recipe for Cheesecake, Fluffy Japanese, by , is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Sharp

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup milk
4 oz. cream cheese
7 tbsp. butter
8 egg yolks
1/2 cup flour
1/2 cup cornstarch
13 large egg whites
2/3 cup granulated sugar
parchment paper
powdered sugar for decoration
strawberries, to serve with, optional

Directions:
Directions:
1. Preheat oven to 320.
2. In a small saucepan over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, whisking, until evenly combined.
4. Sift in the flour and cornstarch, whisking as added, to make sure there are no lumps.
5. In another large metal or glass bowl, beat the egg whites with mixer until soft peaks form.
6. Gradually add the granulated sugar and continue to beat until stiff peaks form.
7. Take about 1/4 of the egg whites and fold into the yolk mixture, then repeat with remaining yolk mixture until batter is evenly combined.
8. I used a springform pan (cheesecake pan) as per recipe directions but wondering if could use angle food pan. Per recipe, line bottom of 9x3 inch cake pan with parchment paper. Cut a 4 inch (I'd do a five inch as filling goes well over top of springform pan) strip of parchment paper sufficiently long to wrap around inside sides of pan, making a collar (I found it necessary to staple ends together once wrapped around sides of pan to keep in place). If using springform pan, wrap two layers of extra long aluminum foil around outside on pan, making sure to seal bottom and sides so no water leaks inside of pan.
9. Pour batter into parchment-lined pan.
10. Place filled springform pan into a larger baking dish lined with two paper towels at the bottom (paper towels ensure even baking on bottom). Place about one inch of hot water in bottom of baking dish.
11. Bake about 25 minutes, then reduce heat to 280 and bake another 55 minutes.
12. Remove from oven and carefully remove springform pan, then invert cake onto palm of one hand while peeling off remaining paper (be careful as will be hot). Can also invert cake onto plate but this will cause cake to deflate more.
Note: This worked but did case one side of cake to deflate a bit...may try next time removing side of springform pan and leaving bottom part of pan on cake; placing that on serving dish and removing parchment paper collar to see if that preserves shape of cake better. Even with partial collapse, it was still fine and didn't affect cake.
13. Sprinkle top of cake with powdered sugar, slice and serve with strawberries (if desired) while still warm. Note: I waited until cake cooled a bit and sliced when only slightly warm.

Personal Notes:
Personal Notes:
This cake is sooooo good. Very moist, blend of angle food and sponge cake. Don't even need strawberries....plus super low in sugar and flour!!

 

 

 

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