Japanese Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, airy Japanese cheesecake with a delicate texture that melts on the tongue, unlike dense American versions. Lemon and vanilla add subtle flavor to this elegant dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces cream cheese, (softened)
- 4 tablespoons unsalted butter
- 6 1/2 tablespoons whole milk
- 3/4 cup cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 large eggs, (separated (reserve yolks and whites separately))
- 4 teaspoons lemon juice
- 1 3/4 teaspoons vanilla extract
- 3/4 cup granulated sugar, (divided)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 232mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.