Follow these steps for perfect results
Cream cheese
softened
Eggs
Granulated sugar
Milk
Lemon juice
Cake flour
sifted
Preheat the oven to 150C (300F).
Line a cake pan with parchment paper to prevent sticking.
Combine cream cheese, eggs, granulated sugar, milk, lemon juice (or Cointreau), and cake flour in a food processor.
Process all ingredients until the mixture is completely smooth.
Pour the batter into an 18 cm diameter cake pan with a removable bottom.
Ensure the pan is well-sealed to prevent leakage.
Bake in the preheated oven at 150C (300F) for 50-60 minutes.
After baking, gently run a knife along the edge of the cake to loosen it from the pan.
Allow the cheesecake to cool completely before removing it from the pan.
Expert advice for the best results
For a richer flavor, use full-fat cream cheese.
Do not overbake the cheesecake; it should still have a slight wobble in the center.
Cool completely before refrigerating to prevent cracking.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Dust with powdered sugar and garnish with fresh berries.
Serve chilled.
Pair with a fruit compote.
Add a dollop of whipped cream.
Sweet and bubbly, complements the cheesecake's sweetness.
Discover the story behind this recipe
Cheesecake is a popular dessert in Japan, often adapted with local flavors and techniques.
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