Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour, sifted
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 320°F (160°C) and prepare an 8-inch round cake pan by lining it with parchment paper and wrapping the exterior with aluminum foil.
- In a large bowl, beat together the softened cream cheese and sugar until smooth.
- Incorporate the eggs one at a time, followed by milk and lemon juice until well combined.
- Gently fold in the sifted flour and cornstarch until just combined; avoid overmixing.
- Pour the batter into the prepared pan and place it inside a larger pan filled halfway with hot water (water bath).
- Bake for about 60 minutes or until set but slightly jiggly in the center.
- Turn off the oven and cool the cheesecake inside for an hour before transferring to room temperature.
- Refrigerate for at least four hours or overnight before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 210
- Sugar: 10g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg