japanese style cheesecake

another how-to, though you can’t actually make it from the pictures, since i don’t have any exact measurements. but you can still look at the pictures, imagine what took place, and drool.

i don’t know what makes this japanese, but its what my parents claim.

location: home home home carmel indiana

1. beat neufchatel cream cheese in a stand mixer (at least 2 sticks, probably 4?)

beaten neufchatel cream cheese

2. add 4 or 6? egg yolks, 1/2 cup sugar, juice from 1/2 lemon to the neufchatel cheese and continue to beat until..

neufchatel + egg yolks

3. until it looks like this. put it in a separate bowl. wash the stand mixer bowl!

beaten neufchatel + egg yolks

4. beat the 4 egg whites stiff! (slowly add another 1/2-1/4 cup sugar while beating)

beaten egg whites

6. add the beaten egg whites to the neufchatel mix

egg whites on top of cheese mix

7. fold the egg whites into the cheese mix, pour into a 9×13 cake pan.

batter in a pan

8. after 1 hr in a 325 degree oven (i think 325…)

japanese style cheesecake out of the oven

9. MMMMmmmmm… it’s sweet, but not too sweet, a slight hint of lemon, very creamy, melts in your mouth. delicious!


i can eat half of those in one sitting

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