This Japanese-style Cheesecake recipe is very simple to make and so delicious it will have you wanting more.
There are three different types of Japanese cheesecakes: Baked, Rare (no-bake), and Soufflé. This recipe is the baked cheesecake version and similar to the regular cheesecake.
The Japanese-style cheesecake uses lemon juice in the filling which gives a light lemony flavor that you don’t need to add sauce or fruit toppings. It is good just the way it is, and it is also light and creamy. This recipe is so easy to make you just need to combine the filling ingredients and pour into the ready made graham pie crust. We used Keebler Ready Crust Graham Pie Crust that we bought at the grocery store. It’s available in the baking aisle at any grocery store, Amazon Grocery, or you can make your own graham pie crust.
Once the cheesecake is done baking, make sure you let it cool down until the filling has settled down. You can eat immediately or let it chill in the fridge for a few hours to firm up.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This Japanese-style Cheesecake recipe is very simple to make. The Japanese version uses lemon juice in the filling which gives a light lemony flavor. It's so delicious you'll want seconds or more.
250 grams cream cheese
20ml heavy cream
80 grams granulated sugar
3 tablespoons flour
2 tablespoons fresh lemon juice
1 pre-made graham cracker 9 inch pie crust
- Leave the cream cheese out on the counter for about an hour and allow it to come to room temperature.
- In a mixing bowl, put the first six ingredients and combine with a hand mixer until smooth.
- Pour the mixture into the pre-made pie crust and cook at 350 degrees F for 40-45 minutes until the top is golden and the center of the cheesecake has risen. As a final confirmation, stick a toothpick in the center and check if it pulls out clean. When it does, you are done.
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