How to Make Japanese Style Cheesecake

What will make a perfect afternoon tea snack? I say a slice of Japanese Cheesecake. Imagine sitting on your porch (or anywhere), sipping a cup of your favorite tea (Earl Grey, Green Tea, or Matcha) and munching a piece of light and fluffy cheesecake.....will this not make your tea time more delightful? Read on and you will agree with me.

Having tried Junior's and Cheesecake Factory's cheesecakes, I have to say that I liked both very much. I don't have a sweet tooth, per se, but I do love desserts (looking at them makes me happy : )) and recently, I have fallen in love with making them in my own kitchen.

Not only is it fluffy, the Japanese Cheesecake also has a wonderful flavor and a smooth texture. Best of all, it's perfect for those of us who are watching our diet.....the recipe calls for only 1 package of cream cheese!!!

Let the fun begin........

I followed exactly what the recipe called for, with only a few exceptions. After the cake came out of the oven, I felt that it didn't need any glazing. The cake was a huge success even on my first attempt so I couldn't be happier. I even have a few loyal fans!

Ingredients:

• 7 ounces cream cheese, at room temperature (1 pkg of Philadelphia Cream Cheese)
• 1/4 cup whole milk (I used water)
• 1/2 cup superfine sugar (caster sugar - I just used granulated sugar)
• 3 eggs, separated
• 1/4 cup cornstarch (don't use flour)
• 2 tablespoons lemon juice (1 Tbsp if you don’t like it too sour)
• 1/2 teaspoon cream of tartar
• 2 1/2 cups boiling water

Directions:

1. Preheat oven to 350 degrees.

2. Spray a 9-inch cake tin with cooking oil spray. (I lined my cake tin with parchment paper).

3. Beat cream cheese with milk (or water) to soften.

4. Add half of the sugar, egg yolks, cornstarch and lemon juice to the softened cream cheese.

5. Beat until smooth.

6.In a separate bowl, beat egg whites until foamy.

7. Gradually add remaining sugar (in 3 batches) and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.

8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.

9. Pour batter into cake pan and smooth the surface.

10. Place cake pan into a larger roasting pan and place in lower rack of oven.

11. Pour enough water into the roasting pan to come half way up the side of the cake pan.

12. Bake 35-40 minutes, until a toothpick inserted in the middle of the center comes out clean.

***If the color of your cake is dark, cover with thin tin foil. CAUTION: DO NOT open the oven door until cake has been in oven for at least 20 minutes.