Gluten-Free Japanese Cheesecake
This gluten-free cake is soft, fluffy, and delicious!! Easy to make and only takes a few ingredients. It’s so soft that you can eat it at any moment!!
Jump to Recipe
About this recipe
This gluten-free Japanese cheesecake is delicious and you can eat it at any moment, as tea, snack, dessert, or just because. It’s super soft and fluffy!!
It’s easy to make and I like to serve it with some fresh fruit on the plate like strawberries, but normally it doesn’t take any topping.
Ingredients
- Cream cheese: full-fat cream cheese for the best flavor and consistency.
- Milk: heavy cream.
- Eggs: room temperature eggs are better.
- Sugar: granulated sugar.
- Lemon juice: fresh lemon juice.
- Vanilla extract: add flavor.
How to make Gluten-Free Japanese Cheesecake
Preheat the oven to 150º.
Lightly grease a 9’ round cake pan with removable bottom.
In a deep-proof pan heat the cream cheese with the milk until well integrated, and the mixture is homogeneous. Remove from the fire.
Add the cornstarch and mix well. Add the egg yolks, and the lemon juice and mix until incorporated.
In another bowl beat the egg whites with the rest of the sugar (50gr) 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 320ª 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.
For more cakes recipes…
Gluten-Free Japanese Cheesecake
Ingredients
- 1/4 cup milk (60gr)
- 200 gr cream cheese
- 1/3 cup cornstarch (40gr)
- 5 eggs
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Preheat the oven to 300F.
- Lightly grease a 9’ round cake pan with removable bottom.
- In a deep-proof pan heat the cream cheese with the milk until well integrated, and the mixture is homogeneous. Remove from the fire.
- Add the cornstarch and mix well. Add the egg yolks, and the lemon juice and mix until incorporated
- In another bowl beat the egg whites with the rest of the sugar (50gr) 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 320ª for about 50 minutes more. Keep in mind that all ovens are different.
- Let cool before removing.