Japanese Cheesecake Recipe with gluten free substitutions

Japanese Cheesecake Recipe with gluten free substitutions

Ingredients

  • 140g/5 oz. fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 teaspoon cream of tartar
  • 50g/2 oz. unsalted butter
  • 250g/9 oz. cream cheese
  • 100 ml/3 fluid oz. fresh milk
  • 1 tablespoon lemon juice
  • 60g/2 oz. cake flour /superfine flour (GF use Domata)
  • 20g/1 oz. cornstarch
  • 1/4 teaspoon salt

Directions

  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
  2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
  3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold.
  4. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
  5. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
  6. Cook’s Notes:
  7. I baked the cake in 9? round tin, did not line the sides.
  8. If you use a 8? pan, it is very important to line the sides of the 8? pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5?.
  9. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to prevent seepage.
  10. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).
  11. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water.
  12. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½ inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend.
  13. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.