Gluten-Free Japanese Cheesecake

Ingredients

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• 8 oz full-fat brick cream cheese
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 6 large eggs, separated, at room temperature
• 1/4 cup (35 g) gluten-free all-purpose flour blend Shop
• 2 tbsp cornstarch Shop
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract Shop
• 1/8 tsp salt
• 1/4 tsp cream of tartar Shop
• 2/3 cup (130 g) granulated sugar Shop

Instructions

1. 1 Preheat the oven to 320°F (160°C) with a rack in the lower third. Line the bottom and sides of an 8-inch round pan at least 3 inches deep with parchment, making the side collar 1 inch taller than the pan. If using a springform, wrap the outside in two layers of heavy foil. Set it in a larger roasting pan.
2. 2 Melt the cream cheese, butter and milk in a bowl over simmering water, whisking until smooth. Remove from the heat and cool slightly.
3. 3 Whisk in the egg yolks one at a time. Sift in the gluten-free flour blend and cornstarch and whisk until smooth, then whisk in the lemon juice, vanilla and salt. Strain the batter through a sieve.
4. 4 Whip the egg whites with the cream of tartar until foamy. Add the sugar gradually and whip to soft, glossy peaks that just fold over at the tip. Do not whip to stiff peaks, or the cake will crack.
5. 5 Fold a third of the meringue into the yolk batter, then gently fold in the rest until no streaks remain. Pour into the pan and tap it on the counter twice to release large bubbles.
6. 6 Put the roasting pan in the oven and pour in hot water to come 1 inch up the sides. Bake for 25 minutes, then lower the heat to 285°F (140°C) and bake for 55-60 minutes more, until golden and the cake springs back when touched.
7. 7 Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Remove, cool for 10 minutes, lift it out with the parchment and serve warm, or chill for 2 hours for a denser, creamier texture.

Tips & Notes

• Whip the meringue for the Japanese cheesecake only to soft peaks. Stiff meringue makes the cake rise too fast and then crack and sink.
• Use a deep pan with a tall parchment collar. The Japanese cheesecake rises well above the rim before it settles.
• Cool the Japanese cheesecake in the turned-off oven with the door ajar. A sudden temperature drop makes the soft cake shrink and wrinkle.

Common questions