Best Japanese Cheesecake Uncle Tetsu Recipe
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.
Ingredients
- 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
Instructions
- Preheat your oven to 320°F (160°C). Grease and line a round cake pan with parchment paper.
- In a large bowl, beat the cream cheese until smooth. Add egg yolks one at a time, beating well after each addition.
- Incorporate sugar, butter, milk, and lemon juice, mixing until the batter is smooth.
- Sift in the cake flour, cornstarch, and salt. Gently fold until just combined.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Carefully fold the whipped egg whites into the batter in two parts, ensuring a light and airy consistency.
- Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.
- Bake in the preheated oven for 60-70 minutes or until the top is golden brown and the cake springs back when lightly touched.
- Allow the cheesecake to cool in the pan before transferring it to a wire rack.