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Japanese Cheesecake Recipe

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This recipe for Japanese Cheesecake, by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wendi Knowles

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
6 eggs - separated
1/4 tsp cream of tartar
1/4 cup butter
1/2 cup flour
8 oz. cream cheese
1/2 cup milk
1 tsp lemon juice
2 tbsp cornstarch
1/4 tsp salt
*pan of water for water bath*


Directions:
Directions:
Line and grease a 9" spring form pan. Wrap the outside with foil making sure it is completely sealed. Preheat the oven to 310.
In a double boiler heat cream cheese, milk an butter, stir until melted, set aside to cool slightly.

Once cooled, lightly fold in the flour, cornstarch, salt, yolks and lemon juice mixing well. I*n a separate bowl beat egg whites with cream of tartar until frothy. Add the sugar a little at a time until soft peaks form. Fold, in batches, the egg whites into the batter gently until all combined. DO NOT OVERMIX.

Pour the mixture into the springform pan. *Bake in the water bath (springform pan in the middle of a pan of water half way up) for 1 hour and 10 minutes. DO NOT OPEN OVEN at all during cooking. Turn the oven off and crack the door open. Leave this for 2 hours. Once cooled, refrigerate for 4 hours or overnight.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
* I found that placing a pan of water on the shelf under the cheese cake is just as effective as a water bath. It is also easier and I'm all about making cooking easier!

This cheesecake resembles an angel food cake but a bit smoother because of the cream cheese. It is best served with either fresh fruit or a warm fruit compote.

 

 

 

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