Honestly, I am not a great fan of Japanese cheesecakes. However, since many of you have been asking me for this recipe, here it is! The combination of Q.B.B. Pure Ghee and cream cheese makes for a very smooth, velvety, creamy and fluffy cake. The cake is not very sweet and therefore you can increase the amount of sugar if you want. The cake is easy to cut and I find that it tastes best at room temperature unlike the American cheesecakes.
Preparation time: 30 minutes
Cooking time: 40 minutes
300 g cream cheese, room temperature
50 g Q.B.B. Pure Ghee, room temperature
60 g caster sugar
120 ml fresh milk
2 tablespoons lemon juice
Grated zest of 1 lemon
40 g flour
20 g cornflour
5 egg yolks
5 egg whites
¼ teaspoon cream of tartar
60 g sugar
Icing sugar for dusting
- Preheat oven to 200°C.
- Line the bottom and sides of a 20 cm spring form tin with non-stick paper.
- Wrap the tin with one or two sheets of aluminium foil on the outside completely. This is important as the tin will be submerged in water partially and we don’t want the water to get into the cake batter.
- Take a cake tin bigger than the spring form tin and fill it water halfway.
- Place the larger tin on the lowest rack of the preheated oven. This is called a water bath.
- Place cream cheese and Q.B.B. Pure Ghee in a microwave-safe bowl and microwave for 1 minute only. Remove from the microwave oven.
- Add 60 g sugar and whisk until mixture is smooth.
- Whisk in milk, lemon juice and zest.
- Add the yolks, one a time, while whisking. Then add in the sifted flour and cornflour and whisk till the mixture is lump free and smooth.
- In a separate clean bowl, beat the egg whites at low speed until slightly foamy. Add the cream of tartar and beat until foamy.
- Gradually add the remaining sugar and whisk at medium high until soft peaks form.
- Fold this whisked egg white mixture into the cheese mixture slowly. Do not stir too much.
- Pour the batter into the prepared tin. Tap the tin lightly on the work surface to even out any bubbles.
- Place the tin into the water bath prepared in Step 5. Bake at 200°C for 20 minutes and then lower the temperature to 150°C and bake for another 20 minutes.
- Turn off the oven. Leave the tin in water bath and inside the oven with the door closed for another 40 minutes before removing from oven.
- Dust with icing sugar if desired. Cut and serve.