Japanese Cheesecake Recipe

Cover or wrap your cheesecake and store it in the refrigerator for up to one week. Frozen Japanese cheesecake will keep for up to 3 months. Do not leave your cheesecake at room temperature for more than a few hours.

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Ingredients

large eggs, yolks and whites separated

6

Fresh Cheese

10.6 ounces

heavy whipping cream

3/4 cup + 4 teaspoons

Unsalted butter

4 tablespoons

Sugar

4 1/2 tablespoons

cake flour

2/3 cup

the zest of half a lemon

Freshly squeezed lemon juice

2 tablespoons

Sugar

1/2 cup

Apricot jam

2 tablespoons

hot water

2 teaspoons

Instructions
Measure all your ingredients and arrange them on your counter. Place the egg whites in the refrigerator.

Step 1

Line the bottom and sides of your cake pan with parchment paper. Generously grease the parchment paper with butter or cooking spray. Preheat your oven to 350°F.
Step 2

Place the cream cheese, butter, whipping cream, and sugar in a heatproof bowl.
Step 3

Pour 2 inches of water into a saucepan. Bring to a boil, then reduce heat and cover with a lid. Place the bowl over the simmering water.
Step 4

Stir until the ingredients melt and become smooth. Remove from heat.

Step 5

Add the egg yolks one by one.

Step 6

Whisk each time.

Step 7

Sift the flour into the cream cheese mixture. Whisk to combine.

Step 8

Strain the paste into a clean bowl.

Step 9

Stir in the lemon zest.

Step 10

Add the lemon juice. Pour hot water into a baking dish and place it in the oven.

Step 11