Japanese lemon cheesecake

Japanese cheesecake

Recipes / Desserts
  • Preparation : 15 min

  • Cooking : 45 min

  • Yield : 12


The recipe

  • Preheat the oven to 325 ° F (160 ° C). Place the grill at the center of the oven. Butter a 20-cm (8-inch) pan. Cut a circle of parchment paper of the same size to line the bottom of the mold.

  • In a bowl, whip the egg whites until soft peaks form, add sugar and salt, and beat again until stiff peaks form.

  • In another bowl, whisk the egg yolks, cream cheese, cornstarch and vanilla until smooth. Add the lemon zest and juice and mix.

  • Sprinkle flour and baking powder over the mixture and whisk again. Incorporate a third of the whipped egg whites. Using a spatula, incorporate the rest of the egg whites, gently folding the preparation to maintain its volume.

  • Pour the preparation into the mold and bake for 45 minutes. Let cool completely before unmolding. Using a sieve, sprinkle icing sugar over cooled cake and serve.

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