Description
Light and fluffy Japanese cheesecake with a hint of strawberry sweetness
Ingredients
Scale
- 6 oz cream cheese
- 1/4 cup sugar
- 4 tbsp unsalted butter
- 1/4 cup milk
- 4 eggs
- 1 tbsp lemon juice
- 1/2 cup cake flour
- 1/4 cup cornstarch
- 1/4 cup strawberry puree
- 1/4 cup chopped strawberries
Instructions
- Preheat oven to 320°F.
- In a bowl, beat cream cheese, sugar, butter, and milk until smooth.
- Beat in eggs one at a time. Add lemon juice.
- Sift in cake flour and cornstarch; mix until smooth.
- Stir in strawberry puree and chopped strawberries.
- Pour batter into a lined cake pan.
- Bake in a water bath for 30 minutes.
- Reduce heat to 300°F and bake for another 30 minutes.
- Cool in the oven with the door ajar.
- Chill before serving.
Notes
- Room temperature ingredients mix better.
- Bake in a water bath to prevent cracking.
- Adjust sweetness based on strawberry ripeness.
- Prep Time: 20
- Cook Time: 60