Japanese cheesecake

Dessert

5 servings

Very Easy

1 h 2 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 1 cup graham cracker crumbs (100 g/3.5 ounces.)
• 3 tablespoons unsalted butter (42.5 g/1.5 ounces
• 1 cup cream cheese (225 g/8 ounces)
• 1/2 cup granulated sugar (112.5 g/4 ounces)
• 2 eggs
• 1 cup heavy cream
• 3 tablespoons sifted all purpose flour (23.5 g/0.85 ounces)
• 1 tablespoon lemon juice

You may like

• Japanese cheesecake (light and airy)
• No-bake lemon and honey cheesecake (cake decoration tutorial)
• Carrot cake stuffed with cheesecake
• Condensed milk cheesecake with berry compote

Preparation

• Make sure butter and cream cheese are at room temperature. Line the a 7-inch springform pan with parchment paper.
• Soften the butter and mix with the graham cracker crumbs. Pour the graham cracker mix into the bottom of the prepared pan and press down lightly to make a base. Preheat the oven to 340°F.
• In a bowl, beat the cream cheese with an electric mixer until soft, then add the rest of the ingredients, in order, mixing each one thoroughly before adding the next.
• Continue until the mixture thickens (about an extra 5 minutes after adding the lemon juice), then pour into the pan on top of the graham cracker crust.
• Bake in the oven for 45 - 50 minutes until the top is golden brown. Remove from oven and set aside to cool.
• Once it had cooled, remove from the pan, discard the lining paper and leave on a rack to cool completely.

Questions

Photos of members who cooked this recipe