Japanese cheesecake: the best recipe for a soft and delicious Japanese dessert

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Step 4
Stir until the ingredients dissolve and become smooth. Remove from heat.

Step 5
Add the egg yolks one at a time.

Step 6
Whisk each time.

Step 7
Sift the flour into the cream cheese mixture. Whisk to combine.

Step 8
Strain the paste into a clean bowl.

Step 9
Whisk in the lemon zest.

Step 10
Add lemon juice. Pour hot water into a baking dish and place it in the oven.

Step 11
Beat the egg whites until frothy. Gradually add sugar and continue to beat until medium-stiff peaks form.

Step 12
Fold the egg whites into the batter a third at a time.

Step 13
Transfer the batter to the prepared cake pan.

Step 14
Press it several times to pop the air bubbles.

Step 15
Place the cake pan in the pan. Lower the temperature to 320°F and cook for 70 to 75 minutes. Reduce heat to 300°F and cook another 10 minutes. Turn off the oven and open the door. Let the cake cool for 15-20 minutes. Remove the cake from the pan.

Step 16
Whisk the apricot jam and hot water in a bowl.

Step 17
Using a brush, brown the top of the cheesecake.

Step 18
Let the cake cool completely.

Step 19
Cut, serve and enjoy!

Remarks
Use a 9-inch cake pan for your Japanese cheesecake.

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