Japanese · Dessert
Japanese Citrus Cheesecake
A Japanese-style soufflé cheesecake lightened with whipped egg whites and brightened with both lemon and orange zest, baked low and slow in a water bath until it wobbles like silk. The citrus cuts through the richness of the cream cheese, giving the famously cottony, bouncy crumb a clean, fresh edge rather than a heavy finish.
$1
25 minsPrep
50 minsCook
195 minsTotal
HardLevel
Nutrition per serving
300Calories
7.1gProtein
20gFat
23.7gCarbs
15.5gSugar
0.3gFiber
196mgSodium
161mgChol
11gSat Fat
122mgPotassium
70mgCalcium
0.7mgIron
0.4mcgVitamin B12
3.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Craft Japanese Beer (Yuzu Ale)
local
Yuzu Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Set a small saucepan of water to a bare simmer and place a heatproof bowl over it; melt the cream cheese, whole milk and butter together, whisking until completely smooth, then remove from heat.
2
Whisk in the egg yolks, lemon zest and orange zest until glossy.
3
Sift the cake flour and cornstarch directly into the warm cheese mixture and whisk until no lumps remain, then stir in the lemon juice.
4
In a clean bowl, whip the egg whites with a hand mixer, adding the sugar in two additions, until a soft-peak meringue forms that still looks glossy.
5
Fold a third of the meringue into the cheese base to loosen it, then gently fold in the rest in two batches, keeping as much air as possible.
6
Pour the batter into a buttered and lined 10cm springform tin set inside a larger roasting tray.
7
Place the tray in the oven and pour hot water into the outer tray to come halfway up the sides of the tin; bake at 150C for 30 minutes, then lower to 140C and bake a further 20 minutes until pale golden and just set with a slight wobble.
8
Turn off the oven, crack the door open and let the cheesecake sit inside for 10 minutes to prevent sinking.
9
Lift out, run a knife around the edge, and cool on a wire rack to room temperature before unmoulding.
10
Chill for at least 2 hours before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Cream Cheese, softened,
- 30g30g Whole Milk,
- 12g12g Butter, melted,
- 20g20g Egg Yolk,
- 40g40g Egg White,
- 14g14g Cake Flour, sifted,
- 4g4g Cornstarch,
- 26g26g Sugar White, divided,
- 8g8g Lemon Juice,
- 4g4g Lemon, zested,
- 5g5g Orange, zested,
