Recipes​

  • snods5

Lemon Japanese Fluffy Cheesecake


This is ridiculous! After hours of trials I can now share with you this gravity defying recipe. Shhh its actually really easy and you can totally impress your friends. But ‘showiness’ aside, this tastes amazing. It’s light as a cloud and not too sweet, the perfect way to end a meal, or jump into armed with a spoon! Give it a go, it really is a showstopper!

INGREDIENTS:

110g Unsalted Butter, plus extra for greasing

100g Full Fat Cream Cheese

125ml Whole Milk

13 Eggs, whites & 8 Yolks

1 Lemon, zested

1 Tbsp Lemon Extract

60g Plain Flour

60g Cornflour

130g Caster Sugar

Icing Sugar to dust.

METHOD:

1. Preheat oven 160C. Tin preparation is important here. Take a 9” springform Tin and fully grease it. Line the base with baking paper and line the sides with a collar of baking paper that sits about 2” higher than the tin. Wrap the tin in a double layer of foil to ensure no water seeps in later.

2. Take a roasting tin and line it with a double layer of kitchen roll, this will disperse the heat evenly. Sit your prepared cake tin inside.

3. For the batter, add the butter, cream cheese and milk to a saucepan. Heat over a medium heat, whisking until all the butter has melted and the mixture is smooth. Set aside to cool.

4. Add the yolks to a bowl and whisk until smooth but not aerated. Whilst whisking, pour in the cream cheese mixture slowly. Add in the lemon extract and whisk again.

5. Sift over the flours and gently whisk in until smooth and no lumps remain. Whisk in the lemon zest.

6. In a clean bowl, whisk the egg whites until soft peaks form then add the sugar 1tbsp at a time. Ensure that each addition of sugar has dissolved before adding the next. Whip to form firm peaks.

7. Add 1/3 of the egg whites to the yolk mixture and fold in until no lumps remain. Repeat with the remaining 2/3.

8. Gently pour the batter into the prepared tin and bang 3 times to bring any air bubbles to the surface to pop.

9. Boil the kettle and pour water into the roasting tray to come up by 1”. Gently slide this into the preheated oven and bake for 25minutes.

10. Without opening the oven door, lower the temperature to 140C and bake 55-60 minutes more. When ready remove the springform tin from the roasting tin and have a serving plate ready.

11. Whilst still hot, unclip the tin, remove the paper collar and invert the cake onto your hand (its hot but grin and bear it, its worth it!). Peel off the paper and gently lay it on the plate.

12. Dust with icing sugar and serve while still warm. Mmmmmmm

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