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Two plate with a portions of japanese cheesecake and fresh strawberries seen from above.

Gluten-Free Japanese Cheesecake

Josefina Almond Yes
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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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Cakes
Cuisine International
Servings 8

Ingredients
  

  • 5 eggs room temperature
  • 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 (150°C). 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 (150°C) for 30 minutes. Then turn to 320°F (160°C) 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.
Keyword Gluten-Free Japanese Cheesecake