We have a huge amount of eggs at the moment and I’ve been looking into different ways to use them. We try to eat egg dinners and breakfasts regularly, make ice cream and mayonnaise but still there seems to be a endless amount. For a while now I’ve been coming across different recipes for ‘Japanese cheesecake’ on pinterest. I’ve altered the original recipe to suit my tastes and ingredients and the result is kind of a cross between a souffle , cheesecake and pavlova it’s definitely a lighter healthier cheesecake than the traditional new York and worth a shot if you have a surpluss of eggs to get through.
250g cream cheese
6 eggs separated
1tsp cream of tartar
1/2 C sugar
Juice of 3 lemons
3 1/2 C flour
2 tbsp cornflour
In a microwave or a pan gently heat to melt the butter, cream cheese and milk and mix together while still warm add the sugar and set aside to cool
Whisk the egg whites until glossy and stiff
In a separate bowl mix the eggs yolks , sifted flour , lemon juice and zest , add in the cream cheese mix and stir until smooth.
Slowly fold in the egg white mix being careful not to overmix
Pop into your greased cake pan (spring form is best for this cake) then put it inside another larger pan and fill with water to create a water bath.
Put in a preheated oven at 170C and bake for 35-45 mins turn off the oven but leave the cake in there to cool. Once the cake has cooled you can enjoy it straight away with fresh cream and berries. We had ours with homemade raspberry sauce from the raspberries we grew last year 😋