How to Make Japanese Cheesecake

by Shannon Loney

Easy Japanese-style cheesecake recipe.

Supplies

  • 120 Grams Cream Cheese
  • 100 Grams Sugar
  • 25 Grams Unsalted Butter
  • 2 Eggs
  • 125 Grams Greek Yoghurt (plain or vanilla)
  • ½ Lemon
  • 40 Grams Flour
  • Instructions

    Step 1

    Zest and juice lemon.

    Step 2

    Separate eggs into yolk and white. Melt butter. Soften cream cheese.

    Step 3

    Preheat oven to 180 degrees.

    Step 4

    Add 50g of sugar to cream cheese.

    Step 5

    Add and mix the following one by one: butter>yolk>yoghurt>lemon peel>lemon juice>flour

    Step 6

    Make meringue by beating egg white and remaining sugar in separate bowl. Mix in half of meringue at a time.

    Step 7

    Mix in cream cheese gently, but thoroughly. Pour into mold from a height of about 10cm, to help remove air bubbles.

    Step 8

    Bake at 180 deg for 30-35 minutes, then cool in fridge for 3-4 hours, or overnight.

    Step 9

    Serve cool