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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees. | 2. Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath. | 3. Melt cream cheese, butter and milk over a double boiler. | 4. Cool the mixture. | 5. Fold in the flour, cornstarch, egg yolks, lemon juice and mix well. | 6. Whisk egg whites with cream of tartar until foamy. | 7. Add the sugar into the egg white mixture and whisk until soft peaks form. | 8. Add the egg white mixture to the cheese mixture. | 9. Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy. | 10. Pour mixture into prepared pan. | 11. Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra finely sugar	5	ounces	granulated	126.0833	0.0	28.05	0.7083
egg white	6			102.96	1.4454	21.581999999999997	0.3366
egg yolk	6			328.44	3.6618	16.1772	27.0708
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
cream cheese	9	ounces		752.6925	8.9302	18.1157	72.9729
milk	3	fluid		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cake flour	2	ounces		205.2503	44.2422	4.6493	0.4876
cornstarch	1	ounce		108.0116	25.8746	0.0737	0.0142
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.