Japanese cheesecake is lighter, fluffier and less sweet than regular cheesecake. It pairs well with fresh fruit and doesn't leave you with a feeling of guilt after indulging. It was really easy to make and does not require a springform pan. The slight tartness of lemon and the sweetness of juicy summer berries make this the perfect treat for a hot summer day.
Japanese Cheesecake
Inspired by Japanese Cheesecake
Makes 8x8 cheesecake
8 ounces (1 block) cream cheese, room temperature
1/4 cup whole milk
1/2 cup caster sugar
zest of 1 lemon
3 eggs, separated
1/4 cup cornstarch
1 1/2 Tbsp. lemon juice
boiling water
2 Tbsp. apricot jam
1/2 Tbsp. water
1. Grease an 8x8 glass baking dish lightly with butter. Preheat oven to 325 degrees F.
2. In a stand mixer with paddle attachment, beat cream cheese and milk on low speed until softened.
3. Beat in 1/4 cup of the sugar, egg yolks, cornstarch, lemon juice and lemon zest until smooth.
4. In a clean bowl using a hand mixer, beat egg whites until fluffy. Add in remaining 1/4 cup of sugar and cream of tartar. Beat for 10 minutes until soft peaks form.
5. Fold egg whites into cream cheese. Pour into baking dish and smooth. Place in oven.
6. Place a large roasting pan half filled with boiling water on the rack beneath cheesecake.
7. Bake for 40 minutes. Crack oven door slightly after baking and allow to cool in oven for 1- 1 1/2 hours. Cool to room temperature on wire rack. Refrigerate until cold.
8. Melt apricot jam in a small microwaveable bowl. Stir in the water. Quarter strawberries. Cut cheesecake into 2 inch squares. Place strawberries on top. Brush with apricot glaze. If not eating right away, store in refrigerator up to three days.
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