Hello, dear friends! Today, let's delve into the heartwarming world of baking with a beloved classic the Japanese Cheesecake Uncle Tetsu. Picture this: a cloud-like, fluffy delight that melts in your mouth, leaving behind a symphony of flavors. Join me in unlocking the secrets of this enchanting recipe that's sure to bring smiles to your home.

Prep Time: 20 Min

250g cream cheese, softened 6 large eggs, separated 120g granulated sugar 60g unsalted butter, softened 100ml whole milk 1 tablespoon lemon juice 70g cake flour 20g cornstarch 1/4 teaspoon salt

Cook Time: 70 Min


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Step 1

1. Preheat your oven to 320°F (160°C). Grease and line a round cake pan with parchment paper. 2. In a large bowl, beat the cream cheese until smooth. Add egg yolks one at a time, beating well after each addition.

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Step 2

3. Incorporate sugar, butter, milk, and lemon juice, mixing until the batter is smooth. 4. Sift in the cake flour, cornstarch, and salt. Gently fold until just combined. 5. In a separate bowl, whip the egg whites until stiff peaks form.

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Step 3

6. Carefully fold the whipped egg whites into the batter in two parts, ensuring a light and airy consistency. 7. Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.

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Step 4

8. Bake in the preheated oven for 60-70 minutes or until the top is golden brown and the cake springs back when lightly touched. 9. Allow the cheesecake to cool in the pan before transferring it to a wire rack.

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