Pink Japanese Cheesecake
This Japanese-style cheesecake is extremely light and fluffy, but still has all the richness and creaminess of a classic cheesecake.
Make This Recipe
8 oz cream cheese
1.5 tbsp unsalted butter
1/4 cup milk
3 Eggland's Best eggs, large
1/3 cup cake flour
1/4 cup sugar
1/4 tsp cream of tartar
red food coloring
6-in round cake pan
- Preheat the oven to 215°F.
- Separate the eggs and refrigerate the egg whites for later use.
- In a saucepan over medium-low heat, mix together the cream cheese, butter, and milk until melted and smooth.
- Remove the saucepan from heat and allow the mixture to cool.
- Once the mixture has cooled, then add the egg yolks until it is combined.
- Sift the cake flour into the mixture and mix until all lumps are removed.
- In a separate bowl, whisk the egg whites with a hand mixer on low speed until frothy then add cream of tarter.
- Increase the speed to medium-high and as the egg whites start to thicken gradually add the sugar and whisk until stiff peaks form.
- Bit by bit fold the egg whites into the mixture and add the red food coloring to the desired pink hue.
- Grease and line the round cake pan with parchment paper.
- Pour the batter into the cake pan and tap the pan on the counter to remove any air bubbles.
- Create a water bath by placing the cake pan into a large baking pan lined with a kitchen towel and fill the baking pan to about 1-inch high of hot water.
- Bake at 215°F for 60 minutes, then increase the heat to 320°F and back for another 20 minutes.
- Turn off the oven and let the cake cool with oven door slightly opened (about 2-3 inches) for about 30 minutes.
- Remove the cake from the pan and garnish.
- Keep the egg whites cold will help form more stabilized peaks.
- Allowing the cake to cool in the oven will lessen the amount of deflating and the top from cracking.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More