Japanese Cheesecake

From: mamadelogan

On Jun 10, 2009

Delicious Cheesecake! Its like eating clouds, its so light and fluffy. Just one note, the cheesecake should be left in the oven with the oven turned off after cooking for one hour for best results. Thanks for posting.

From: Chef #437708

On Jun 3, 2009

Delicious! I didn't have cream of tartar, and I accidentally added the sugar too early, so I beat the egg whites alone, but it turned out lovely. I used blackberry jam for the glaze since that was all I had on hand. It took a few bites to get used to the different flavor from American cheesecake, but now I'm hooked! My husband loved it too!

From: WaterMelon

On Jan 1, 2005

This is THE cheesecake that I've been searching for! I love the texture of Japanese cheesecake - it's soft, cottony, not too rich and so delicate. I followed the recipe to the T, except that I used peach jam for the glaze. And I baked it in a 8" square pan and cut out a heart using a metal mold for presentation's sake (birthday cake). I baked it for 30mins, and it has set perfectly. I let it cool in the oven, with the door ajar for 1 1/2 hrs. Thanks for the fantastic recipe.

From: Gerry 999

On Mar 17, 2006

Excellent! Light and lovely, the texture delicate, the lemon juice so balances the cream cheese making for cheesecake that looks and tastes great. I used an electric beater beating the cream cheese and milk until smooth and light, also beat the egg yolks before adding to the cream cheese mix. The egg whites were beaten to soft peaks and folded into the cream cheese mixture beautifully. Baked this in a 8" square pan just over 35 minutes. I was so impressed as to how evenly this baked. This will definitely be a go for that school project! Thank you for sharing a recipe that is so very unique in both taste and texture and one that will not only be served at the school function but to guests as well.