Japanese · Dessert
Soy Milk Cheesecake
A Japanese-style soy milk cheesecake that trades some of the usual heavy cream for soy milk, giving a lighter, softer custard-like crumb with a gentle tang from cream cheese and lemon. Baked low and slow in a water bath, it sets delicately rather than densely, finishing with a clean, milky sweetness rather than a rich, heavy one.
$1
15 minsPrep
38 minsCook
233 minsTotal
MediumLevel
Nutrition per serving
260Calories
5.3gProtein
17gFat
21.7gCarbs
17.2gSugar
0.2gFiber
176mgSodium
102mgChol
9gSat Fat
95mgPotassium
79mgCalcium
0.5mgIron
0.3mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sake (Premium Junmai Daiginjo)
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160C and grease a 10cm springform tin, lining the base with parchment.
2
Beat the softened cream cheese with sugar-white until completely smooth with no lumps, about 2 minutes.
3
Whisk in the beaten egg gradually, then add the soy milk, lemon juice and vanilla extract, mixing until fully combined.
4
Sift the cornstarch over the batter and fold in gently until just incorporated and smooth.
5
Pour the batter through a sieve into the prepared tin to remove any remaining lumps.
6
Place the tin inside a larger roasting pan and pour hot water halfway up the sides for a water bath.
7
Bake for 35-40 minutes until the edges are set and the centre has a slight jiggle.
8
Turn off the oven, crack the door open and let the cheesecake cool inside for 20 minutes to prevent cracking.
9
Remove from the water bath, cool to room temperature, then chill in the fridge for at least 3 hours before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened
- 45g45g Soy Milk
- 30g30g Sugar White
- 28g28g Egg, beaten
- 8g8g Cornstarch
- 5g5g Lemon Juice
- 2g2g Vanilla Extract
