Japanese Cheesecake

Method

1. 1

   Adjust oven rack to lower-middle position and preheat to 350ºF (175ºC). Grease an 9- by 3-inch round springform pan with unsalted butter, then dust with flour, shaking out excess. Using aluminum foil, wrap bottom half of the pan to create a waterproof seal. Set in a roasting pan.

2. 2

   In a large heatproof mixing bowl, combine cream cheese, butter, heavy cream, and salt. Set mixing bowl over a saucepan of simmering water. (Make sure bottom of bowl does not touch the water.) Cook, whisking frequently, until mixture is smooth and creamy and butter has melted, 3 to 5 minutes. Remove from heat. Add egg yolks and whisk until well combined and no streaks remain, about 1 minute. Using a fine-mesh sieve, sift in flour and cornstarch, and whisk until smooth; set aside.

3. 3

   In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer and a large bowl, begin whipping egg whites at low speed until whites look wet and frothy, about 1 minute. With the mixer running, add cream of tartar and lemon juice and mix until cream of tartar is dissolved, about 10 seconds.

4. 4

   Keeping the mixer at low speed, slowly add about a quarter of the sugar in a steady stream. Increase speed to medium and slowly add remaining sugar. Continue mixing at medium speed until meringue is thick and glossy and holds firm peaks when you lift the whisk, about 10 minutes.

5. 5

   Using a flexible spatula, scrape 1/3 of the meringue into the cream cheese mixture, and gently fold until smooth. Add the remaining meringue, and continue folding cake batter until just combined and no streaks remain. Do not overmix.

6. 6

   Scrape batter into prepared springform pan and set roasting pan on oven rack. Pour about 2 inches hot water into the roasting pan, and bake until cheesecake top begins to turn light golden brown, about 15 minutes. Reduce oven temperature to 300ºF, and continue baking until cake is firm but still jiggly, another 45 minutes to 1 hour. Turn oven off and leave door slightly ajar; let cake cool in oven for 30 minutes. Remove cake from oven. Carefully slide an offset spatula around the edges of the cake pan, then remove sides of the pan. Let cake cool completely on a wire rack, about 90 minutes. Cake can be served immediately or refrigerated until chilled. For a creamier, denser cheesecake, serve chilled; for a lighter, fluffier cheesecake, serve at room temperature. Dust cake with confectioners’ sugar just before serving, if desired.

Nutrition

calories

257 kcal

fatContent

20 g

fiberContent

0 g

sugarContent

9 g

sodiumContent

150 mg

proteinContent

6 g

cholesterolContent

160 mg

carbohydrateContent

15 g

saturatedFatContent

11 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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