Japanese cheesecake is a mildly flavoured, light style of cheesecake, and this Foolproof Cheesecake recipe from Harumi’s Japanese Kitchen is straightforward and easy to follow. Our reviewer Jack recommends serving it alongside a citrussy curd to add some oomph to the soft and gently flavour of the cheesecake.
Read Jack’s full review of Harumi’s Japanese Kitchen, here.
Foolproof Japanese Cheesecake
- 100 g digestive biscuits
- 30 g butter, salted or unsalted, at room temperature
- 200 g cream cheese, at room temperature
- 90 g granulated sugar
- 2 eggs
- 200 ml double cream
- 3 tbsp flour
- 1 tbsp lemon juice
- icing sugar, to dust
Preheat the oven to 160 –170°C, Gas Mark 3 –3½. Line the base and sides of an 18cm diameter springform cake tin with baking paper.
Put the biscuits into a plastic food bag and coarsely crush them with a rolling pin, then mix in the softened butter. Tip the contents of the bag into the tin and press the crumbs evenly and firmly into the base.
In a bowl, beat the cream cheese with a handheld electric whisk until soft and smooth.
Add the sugar and then eggs and mix well. Add the double cream and mix well until the mixture thickens.
Sift in the flour and fold in lightly with a rubber spatula. Add the lemon juice and mix again.
Pour the batter into the tin. Gently lift and drop the tin several times on your work surface to get rid of any air bubbles. Bake for 40–45 minutes.
Remove from the oven and set aside to cool in the tin. Once the cheesecake has cooled, remove from the tin and chill in the refrigerator.
*Baked cheesecake can be stored in the freezer.
Cut into slices and dust with icing sugar to serve.
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Kavey Eats received a review copy of Harumi’s Japanese Kitchen from publishers Conran Octopus. Book photography provided by Conran Octopus, additional photography by Jack Thomas, recipe published with permission.