Divas Can Cook · by Monique Kilgore @DivasCanCook
Japanese Cheesecake Recipe
NUTRITION · PER SERVING—
CAL 10%·PRO 9%
CARBS 19G39% OF CAL
1G FIBER6G OTHER13G TOTAL SUGAR
FAT 12G54% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and fluffy Japanese-style cheesecake with a delicate crumb, topped with fresh strawberries and fruit preserves. Less dense than American cheesecake.
dessertjapanesebaked good🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 8 oz cream cheese (softened, room temperature)
- 1/4 cup whole milk
- 1/2 cup powdered sugar (divided)
- 1/4 cup cornstarch
- 3 eggs (separated)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cream of tartar
- 2-3 cups boiling water (to make the water bath)
- Topping (optional)
- 2 tablespoons fruit preserve (I used apricot)
- 1 tablespoon water (or enough to make is easily spreadable)
- fresh strawberries (diced)
At a glance
PER SERVING
CAL 10%·PRO 9%
CARBS 19G39% OF CAL
1G FIBER6G OTHER13G TOTAL SUGAR
FAT 12G54% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 140mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 53mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.