Japanese Cheesecake
Carnation

  • Total

    105

  • difficulty

    Challenging

  • Cost

  • Score

    4

Japanese Cheesecake

Not included in the recipe

Utensils

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    Baking dish

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    Oven

  • srh_media_1745452991

    Mixer

  • srh_media_1745452991

    Handmixer

  • srh_media_1745453211

    Double Boiler

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    Parchment Paper

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    Round cake pan

Ingredients

Portions: 12

  • 1 Pack Cream cheese (8oz)
  • 1/4 Cup Unsalted Butter
  • 3 Ounces CARNATION® Full Cream Evaporated Milk
  • 1/4 Cup Cake Flour
  • 1/4 Cup Cornstarch (or cornflour)
  • 1/4 Teaspoon Salt
  • 6 Large Egg Yolk
  • 1 Tablespoon Lemon Juice
  • 6 Large Egg Whites
  • 1/4 Teaspoon Cream of Tartar
  • 5 Ounces Granulated Sugar
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Instructions

  • 1.Melt cream cheese, butter and Evaporated Milk over a double boiler. Cool the mixture. Fold in the flour, the corn flour, salt, egg yolks, lemon juice and mix well.
  • 2.Make the meringue by beating egg whites with cream of tartar until foamy. Add in the sugar beat until soft peaks form.
  • 3.Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold gently. Pour the mixture into an 8-inch round cake pan (lightly greases and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
  • 4.Place cheesecake in a water bath and bake in preheated oven at 325°F (160°C) for 1 hour 10 minutes or until set and golden brown.

Related Recipes

Carbohydrates 18.2 g
Energy 156 kcal
Fats 7.4 g
Fiber 0.1 g
Protein 4.4 g
Saturated Fats 3.9 g
Sodium 104.2 mg
Sugars 13 g

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Recipe ratings (2)

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Comments (1)

Cin
18.07.2020

After pouring the mixture into the cake pan what's the next step/steps?

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