Japanese Cheese Cake Recipe Kit Recipe

About this recipe

Indulge in the delicate and airy texture of our Japanese Cheesecake Recipe Kit, a perfect blend of creamy richness and fluffy lightness. This kit includes all the essentials to create this iconic dessert, from high-quality cream cheese and fresh eggs to precise measurements of flour and sugar. With step-by-step instructions, you'll master the art of baking this melt-in-your-mouth cheesecake, complete with a water bath technique for the perfect rise. Ideal for special occasions or a sweet treat, this recipe kit brings the authentic taste of Japan to your kitchen. Order Now on the AnyFeast website or app and elevate your baking game with this exquisite cheesecake experience! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 6 pcs White Eggs
• - Toned Milk
• 200 g Cream Cheese
• 100 g Unsalted Butter
• 500 g Wheat Flour / Maida
• 500 g Sugar

Instructions

1. 1. Preheat the oven to 180°C (350°F) and prepare a 6-inch round cake pan by lining it with parchment paper and lightly greasing it.
2. 2. Separate 3 large eggs into yolks and whites, placing them in separate bowls.
3. 3. In a heatproof bowl, combine 100g of cream cheese, 30g of unsalted butter, and 50ml of milk. Melt the mixture over a double boiler until smooth, then set aside to cool slightly.
4. 4. Whisk the egg yolks into the cream cheese mixture until fully incorporated.
5. 5. Sift 30g of cake flour and 10g of cornstarch into the mixture, then gently fold until no lumps remain.
6. 6. In a clean, dry bowl, beat the egg whites with an electric mixer until frothy. Gradually add 50g of sugar and continue beating until stiff peaks form.
7. 7. Gently fold the beaten egg whites into the cream cheese mixture in three batches, ensuring not to deflate the mixture.
8. 8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. 9. Place the cake pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan (water bath method).
10. 10. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the center is set but still slightly jiggly.
11. 11. Turn off the oven, slightly open the door, and let the cake cool inside for 10-15 minutes to prevent cracking.
12. 12. Remove the cake from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours.
13. 13. Once chilled, carefully unmold the cake, slice, and serve.