8 ounce cream cheese (or usually 1 block)
4 Tablespoon unsalted butter , melted (or ½ stick)
6 large egg yolk
⅓ cup granulated sugar
½ cup all-purpose flour , spooned and leveled
1½ Tablespoon cornstarch
¼ cup heavy cream (or whole milk)
1 Tablespoon lemon zest (about 1 lemon zested)
1 Tablespoon lemon juice (about ½ lemon)
1 teaspoon vanilla extract (optional)
teaspoon Kosher salt
For the meringue:
6 large egg white
2 teaspoon lemon juice
⅓ cup granulated sugar
Japanese cheese cake recipe :
Preheat the oven to 400°F, line the 8×3 round cake pan with parchment paper on both the bottom and sides, and prepare hot water and pan for water bath*.
You can make a water bath by lining a pan, that’s larger than the pan that you will be using for the cheesecake, with a towel and filling it up with hot water. The pan should be able to hold enough water to go half way up the side of the cake pan for the cheesecake.
In a heatproof bowl over a simmering pot of water (or a bain-marie), add the block of cream cheese and whisk until soft and smooth. Whisk in the melted butter until evenly combined.
Add a couple of egg yolks to the mixture at a time while whisking between each addition until all the yolks are incorporated. Whisk in the sugar.
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