japanese cheesecake by nyt cooking

Japanese cheesecake is a mix between a soufflé and a cheesecake. Yes, the Japanese found a way to combine the shuffle and the cheesecake. Think of a light airy creamy cake.

things to note

• It is incredibly important to line your spring form pan with the double layer of foil. I did not follow instructions as described because I am a rebel. Water leaked in on my cheesecake.

ingredients

• 3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing

• 5 large eggs, at room temperature

• 1 cup/225 grams cream cheese

• ½ cup/120 grams crème fraîche

• 1 teaspoon grated lemon zest

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

• ½ cup/100 grams plus 1 tablespoon superfine sugar

• ½ cup/65 grams cake flour

• 1 tablespoon confectioners’ sugar, for garnish

For the full recipe at nyt cooking click here.

Would I make this again?

Yes. But, I would fix the water issue.

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