Blackberry Japanese Cheesecake


• 250g cream cheese
• 100g unsalted butter
• 120ml whole milk
• 6 egg yolks
• 50g all-purpose flour
• 20g cornstarch
• 1/4 teaspoon salt
• 6 egg whites
• 150g granulated sugar
• 1 teaspoon lemon juice
• Fresh blackberries for topping


. Preheat your oven to 320°F (160°C). Grease and line a round cake pan.
. In a double boiler, melt cream cheese, butter, and milk until smooth. Remove from heat.
. Add egg yolks one at a time, mixing well after each addition. Sift in flour, cornstarch, and salt. Mix until combined.
. In a separate bowl, whip egg whites until frothy. Add sugar gradually, whipping until stiff peaks form. Add lemon juice.
. Gently fold the egg white mixture into the cream cheese batter until well combined.
. Pour the batter into the prepared pan and tap gently to remove air bubbles.
. Bake for 60-70 minutes or until the top is golden brown and the cake is set.
. Allow the cake to cool in the oven with the door ajar. Once cooled, refrigerate for a few hours.
. Top with Blackberry sauce and fresh blackberries before serving. Enjoy your slice of happiness!

Leave a Comment