Let me just tell you that this cake felt like so much work. It seemed like it took me all day, and I would NEVER have put it on here if it was not one of the yummiest cakes I have ever had. I haven’t shared any of it, much to my detriment. I seriously think I may have messed this cake up though because it looks nothing like the cake pictured here, which is where I got the recipe. I looked at probably 20 recipes for Japanese cheesecake, and they all describe it as sponge-like, cake consistency, with a cheesecake flavor. That is not what mine turned out like at all.
As you can see from the picture, it was not light and spongy, it was dense and creamy and delicious! I baked it the same day as I baked a couple of other cakes, and did not have any cake pans left, so I baked it in a loaf pan (as a few recipes had it in one), so that may have messed things up a bit. And, I put WAY too much water in the roasting pan, so again, I probably am to blame. When it came out of the oven it was tall, and light, and fluffy, but then it fell. Maybe I just did not cook it long enough. I fully intend to make this cake again and see if I can get something closer to the image from Ovenbird. Anyway, with that said, enjoy! It is very similar to a ricotta cheesecake my mom makes, and I may have to post it this week too. I happen to have ricotta in my fridge, so now I think I will. If you make this cake, let me know how it turns out for you.
- 10.5 oz cream cheese
- 3 tbsp butter
- 3 egg yolks
- 3 egg-whites
- 1 tbsp sugar
- 1 tbsp cornstarch
- 2/3 cup milk
- 1/4 cup sugar
- Preheat the oven to 350
- Prepare a cake pan with parchment paper.
- Separate your eggs into two bowls
- Beat the egg-whites until stiff peaks form and place in the freezer to chill.
- In a large bowl, melt the butter and cream cheese and whisk to combine. You can use a double broiler or microwave in 10-20 second intervals. You want it to combine and be soft, but not liquid.
- In a separate bowl, mix the egg-yolks, 1 tbsp of sugar, and cornstarch. Set aside.
- Heat the milk to a boil.
- Add milk to the egg-yolk mixture
- Place milk and egg mixture in a double boiler/heatproof-bowl-over-boiling-water-on-stove and whisk until it thickens.
- Add this mixture to the cream cheese mixture and combine well.
- Remove the egg-whites from the freezer. Scrape into a new, clean bowl, gradually add 1/4 cup of sugar. Mix on medium speed until a soft meringue forms.
- Add 1/4 of egg white mixture to the cream cheese mixture and stir well to combine.
- Add the remaining egg white meringue by gently folding it in with a rubber spatula.
- Fill the prepared cake pan and smooth the top with the spatula.
- Place the cake pan into a roasting pan and add boiling water until it comes approximately half an inch up the cake pan.
- Bake for 15 minutes at 350
- Reduce the heat to 300 and bake 25 minutes or until top turns slightly golden
- Turn off the oven and let it sit inside for another 40-60 minutes.
- Take the cake out of the roasting dish and place it on a wire rack to cool. Refrigerate the cheesecake and chill it completely before taking it out of the cake pan.
- Serve with fresh fruit!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
The steps (for what they are worth since I messed up). Prepare your pan.
Separate your eggs, whisking the whites until peaks form. Then stick it in the freezer.
Melt your butter and cream cheese together until soft.
Mix your egg yolks, sugar, and cornstarch.
Put it in a double broiler, and heat, stirring until thick, then add to cream cheese and butter mixture. This batter will smell like heaven, and be thick and sweet, and amazing!
Get your egg whites out of the freezer, and put them into a new bowl.
Whisk in the sugar, gradually.
Add 1/4 egg mixture to batter, mix thoroughly, then fold in the remaining portion with a spatula. Then pour batter into pan.
Put water in the baking dish, about 1/2 an inch. Bake according to directions. Let cool completely, then enjoy!