Gluten-Free Japanese Cheesecake
This GF sponge cake is soft, fluffy, and delicious! Easy to make and only takes a few ingredients. Perfect for any moment of the day.
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About this recipe
This GF Japanese cheesecake is delicious! It’s super soft and you can eat it at any moment of the day, tea, snack, dessert, or just because, like this GF ricotta cake.
The sponge cake is light and fluffy and is easy to make. You can serve it with some fresh fruit like strawberries or blueberries, but it’s perfect as it is. Also, you can top the cake with this plum compote or blueberry sauce.
Ingredients
The main ingredients of the cake are:
- Cream cheese: full-fat cream cheese for the best flavor and consistency.
- Milk: heavy cream.
- Eggs: room temperature eggs are better.
- Sugar: white granulated sugar.
- Lemon juice: fresh lemon juice.
- Vanilla extract: add flavor.
How to make GF Japanese Cheesecake
Preheat oven to 300ºF.
Lightly grease a 9” round cake pan with a removable bottom.
Separate the egg whites from the egg yolks. Set aside
In a deep saucepan heat the milk with the cream cheese until well integrated, and the mixture is homogeneous. Remove from the fire.
Add the cornstarch with a pinch of salt and mix well. Add the egg yolks, and the lemon juice and mix until incorporated.
In another bowl beat the egg whites with the sugar, we incorporate it in 3 times, to form stiff peaks.
Add the egg whites, little by little, into the cream cheese mixture and mix with encircling movements with a rubber spatula.
Pour the mixture into the prepared pan.
Cook in a double boiler at 300ºF for 30 minutes. Then turn to 320°F for about 50 minutes more. Keep in mind that all ovens are different.
Let cool before removing.
Storing
Stored the cake covered in the fridge for 4/5 days. You can also freeze the cheesecake for up to 3 months.
Serving options
- Fruits: serve the cake with fresh fruits like strawberries, blueberries, plums, and so on.
- Fruit Sauce: top with strawberry, blueberry, or passion fruit sauce. Also, you can serve the cake with plum compote.
For more related recipes
- GF White chocolate cheesecake
- GF Ricotta Cake (with blueberry sauce)
- GF Sponge Cake (super easy recipe)
Gluten-Free Japanese Cheesecake
Ingredients
- 5 eggs
- 1/4 cup milk
- 200 gr cream cheese
- 1/3 cup cornstarch (40gr)
- Pinch of salt
- 1 tbsp lemon juice
- 3/4 cup granulated sugar
Instructions
- Preheat oven to 300°F.
- Lightly grease a 9’ round cake pan with a removable bottom.
- Separate the egg whites from the egg yolks. Set aside
- In a deep saucepan heat the milk with the cream cheese until well integrated, and the mixture is homogeneous. Remove from the fire.
- Add the cornstarch with a pinch of salt and mix well. Add the egg yolks, and the lemon juice and mix until incorporated
- In another bowl beat the egg whites with the sugar, we incorporate it in 3 times, to form stiff peaks.
- Add the egg whites little by little, into the cream cheese mixture and mix with encircling movements with a rubber spatula.
- Pour the mixture into the prepared pan.
- Cook in a double boiler at 300ºF for 30 minutes. Then turn to 320°F for about 50 minutes more. Keep in mind that all ovens are different.
- Let cool before removing.
Notes
- Stored the cake covered in the fridge for 4/5 days. You can also freeze the cheesecake for up to 3 months.
