Follow these steps for perfect results
Cream cheese
softened
Butter
unsalted
Lemon juice
fresh
Granulated sugar
Yogurt
plain
Cake flour
sifted
Heavy cream
warmed
Milk
warmed
Eggs
separated
Jam
any
Butter the inside of a baking mold and line with parchment paper, ensuring the paper sticks out above the rim.
Sift the cake flour to remove any lumps.
Separate the eggs into yolks and whites into separate bowls.
Bring water to a boil in a pot that can accommodate a mixing bowl on top (for a double boiler).
Preheat the oven to 150C (300F).
In the bowl set over the simmering water (double boiler), combine cream cheese, butter, half of the granulated sugar, and lemon juice.
Mix until the mixture is softened and smooth.
Remove from heat.
Add the egg yolks, yogurt, and sifted cake flour to the cream cheese mixture in the order listed.
Mix until well combined.
Ensure the batter remains warm.
In a separate pot, gently warm the heavy cream and milk together until just before they are too hot to touch.
The mixture should not be cold.
Slowly add the warmed milk mixture to the cream cheese batter, mixing continuously.
Remove the bowl from the double boiler when the batter achieves a smooth consistency.
In the bowl containing the egg whites, add the remaining granulated sugar.
Whip the egg whites with the sugar until soft peaks form.
Avoid over-whipping.
Incorporate 1/3 of the meringue into the cream cheese batter and gently mix with a whisk.
Mix in another half of the meringue, being careful not to deflate the batter.
Pour the remaining meringue into the batter and whisk gently until well combined.
Switch to a spatula and fold the batter, ensuring that the bottom is well mixed.
Pour the batter into the prepared mold.
Gently stroke the surface of the batter with a whisk to even it out.
Place the mold into the preheated 150C (300F) oven.
Pour hot water into a baking sheet and place the cheesecake mold inside the water bath.
Bake for 50 minutes.
If the surface of the cheesecake begins to color too quickly, cover it loosely with aluminum foil.
Once the cheesecake is baked, brush the top with your favorite jam.
Optional: Prepare a glaze by mixing 20g of apricot jam, 3g of lemon juice, and a portion of simple syrup.
Let it cool.
Finished. Note that if the surface cracks during baking, it's normal as the cake deflates slightly.
Avoid using milk instead of heavy cream, as it can result in a batter that is too soft, loses its shape, and cracks easily.
Expert advice for the best results
Ensure all ingredients are at room temperature for best results.
Don't over-bake, as the cheesecake will continue to set as it cools.
Let the cheesecake cool completely in the oven with the door slightly ajar to prevent cracking.
Everything you need to know before you start
15 minutes
Can be made a day ahead and refrigerated.
Dust with powdered sugar and garnish with fresh berries.
Serve chilled.
Pairs well with a fruit compote.
Serve with whipped cream.
Light and sweet, complements the cheesecake.
Discover the story behind this recipe
A popular dessert variation often found in Japanese cafes and bakeries.
Discover more delicious Japanese Dessert recipes to expand your culinary repertoire
A light and airy cheesecake souffle with a rich, creamy flavor.
A delicate and flavorful Macha Cake featuring the subtle bitterness and unique aroma of green tea.
A simple and delicious cheesecake made with sweet potato and cream cheese.
A light and airy Swiss roll made with a delicate sponge cake, perfect for filling with cream and fruit.
A light and fluffy, egg and dairy-free steamed shortcake, perfect for layering with whipped cream and fresh fruit.
A light and airy sponge cake with a delicate sweetness and a moist texture.
A light and fluffy souffle cheesecake made with simple ingredients.
A simple and delicious milk coffee pudding recipe that uses egg whites instead of egg yolks, resulting in a lighter texture. Perfect for coffee lovers!