Cooking and Serving: 31 minutes | 8 slices cake
Ingredients
I have tested this recipe using an all purpose gluten free flour blend, like | The 1/8 teaspoon of xanthan gum I recommend adding helps the cake hold its | You simply can’t make this recipe without eggs. So sorry!
Description
Prep Time: 30 minutes | Cook Time: 1 hour hr 30 minutes mins | Total Time: 31 minutes | Servings: 8 slices cake
Ingredients
I have tested this recipe using an all purpose gluten free flour blend, like
The 1/8 teaspoon of xanthan gum I recommend adding helps the cake hold its
You simply can’t make this recipe without eggs. So sorry!
I haven’t tested this recipe with light cream cheese, and I’m afraid it would
You can replace cream of tartar with 1 teaspoon of freshly squeezed lemon
I think any sort of milk would work, as long as it’s not nonfat! I also think
Springform pan
⅜ cup (54 g) basic gum-free gluten free flour blend
⅛ teaspoon xanthan gum, (recommended, but optional)
¼ cup (36 g) cornstarch
5 (125 g) egg yolks, at room temperature
7 tablespoons (100 ml) (100 ml) milk
3 ½ tablespoons (50 g) (50 g) unsalted butter, chopped
¼ teaspoon kosher salt
8 ounces cream cheese, at room temperature
1 tablespoon freshly squeezed lemon juice
6 (150 g) egg whites (150 g), at room temperature
⅛ teaspoon cream of tartar
¾ cup (150) (150 g) granulated sugar
Instructions
MAKE THE CREAM CHEESE AND EGG YOLK BATTER
Place the egg yolks in a medium-size heat-safe bowl, and set them next to the.
Set a large mixing bowl right next to that. In a medium-size saucepan, place.
the milk, butter and salt. Bring to a light simmer on the stovetop over.
medium heat, then add the cream cheese and lemon juice.
Turn off the heat and whisk until the cream cheese is melted and the mixture.
Add about half of the warm cream cheese and milk mixture to the bowl of egg.
yolks very, very slowly, whisking the egg yolks constantly. This will temper.
the egg yolks with the hot liquid so that they don’t scramble.
Pour the egg yolk mixture back into the saucepan with the remaining cream.
cheese mixture and whisk to combine.
Pass the cream cheese and egg yolk mixture through a strainer and into the.
Add the dry ingredients and mix to combine well. The mixture will be thick.
MAKE THE MERINGUE
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl.
with a handheld mixer, place the egg whites and beat on medium speed until.
With the mixer still on medium speed, add the cream of tartar and continue to.
beat until the egg whites have nearly doubled in volume.
Add the granulated sugar in a slow but steady stream, and increase the mixer.
speed to medium-high.
Continue to beat until the mixture forms soft and glossy peaks (about 5.
minutes of beating total). Soft peaks are peaks that form, and then slowly.
fold over on themselves.
COMBINE THE BATTER WITH THE MERINGUE
Fold the meringue carefully into the cream cheese batter in three parts,.
taking care not to deflate the meringue. Pour the mixture into the center of.
the prepared pan and spread into an even layer with a silicone spatula.
BAKE THE CAKE
Place the cake pan in the center of the roasting pan from Step 1, and place.
on the bottom rack of the preheated oven.
Pour the hot water into the roasting pan until it reaches about 2/3 of the.
way up the sides of the baking pan.
Close the oven door and bake the cake, undisturbed, until the top is lightly.
golden brown and a toothpick inserted into the center of the cake comes out.
with no more than a few moist crumbs attached (about 1 hour 20 minutes).
Turn off the oven and, with the cake still in it, leave the oven door open.
Allow the cake to sit in the oven for 20 minutes or until the oven.
temperature has fallen below 200°F.
The cake will fall a bit as it cools.
CHILL THE CAKE
Remove the pan from the oven, pour off the water and dry the bottom of the.
Place the cake in the refrigerator to chill for about an hour.
Invert the cake onto parchment-lined plate.
Remove the parchment paper from the bottom and sides of the cake, and.
re-invert the cake onto a serving platter.
Remove the final piece of parchment paper.
Slice in only one direction (i.e., do not saw back and forth) and serve.
CHILL THE CAKE
Remove the pan from the oven, pour off the water and dry the bottom of the.
Place the cake in the refrigerator to chill for about an hour.
Invert the cake onto parchment-lined plate.
Remove the parchment paper from the bottom and sides of the cake, and.
re-invert the cake onto a serving platter.
Remove the final piece of parchment paper.
Slice in only one direction (i.e., do not saw back and forth) and serve.
Notes
* I have tested this recipe using an all purpose gluten free flour blend, like
Better Batter, and it simply did not hold its rise as the cream cheese batter
was too gummy to fully incorporate the meringue.
* The 1/8 teaspoon of xanthan gum I recommend adding helps the cake hold its
* You simply can’t make this recipe without eggs. So sorry!
* I haven’t tested this recipe with light cream cheese, and I’m afraid it would
yield a dense result. But feel free to experiment, as always!
* You can replace cream of tartar with 1 teaspoon of freshly squeezed lemon
juice. Its purpose is to help the meringue hold its shape.
* I think any sort of milk would work, as long as it’s not nonfat! I also think
that a nondairy butter replacement would work fine, but I’m not sure about
the cream cheese alternative!
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GLUTEN FREE JAPANESE CHEESECAKE
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 30 minutes mins
gluten free Japanese cheesecake
free Japanese cheesecake
Get this tested, easy to follow recipe for gluten free Japanese cheesecake—they
call it “cotton cheesecake” because it’s light as cotton!
* ⅜ cup (54 g) basic gum-free gluten free flour blend
(36 grams superfine white rice flour + 12 grams potato starch + 6 grams
tapioca starch/flour)
* ⅛ teaspoon xanthan gum, (recommended, but optional)
* ¼ cup (36 g) cornstarch
* 5 (125 g) egg yolks, at room temperature
* 7 tablespoons (100 ml) (100 ml) milk
* 3 ½ tablespoons (50 g) (50 g) unsalted butter, chopped
* ¼ teaspoon kosher salt
* 8 ounces cream cheese, at room temperature
* 1 tablespoon freshly squeezed lemon juice
* 6 (150 g) egg whites (150 g), at room temperature
* ⅛ teaspoon cream of tartar
* ¾ cup (150) (150 g) granulated sugar
* Preheat your oven to 325°F. Place a large roasting pan near the stove, and
set about 8 cups of water to boil.
* Once the water has boiled, keep it covered but turn off the heat. Into a
small bowl, sift the flour blend, optional xanthan gum, and cornstarch to
combine and eliminate any clumps. Set the bowl aside.
* Grease a standard 9-inch round cake pan, and place a round of unbleached
parchment paper on the bottom of the pan. Create a “collar” of parchment
paper around the sides of the pan, reaching about 2 inches above the lip of
* Alternatively, place a large rectangle of parchment paper into the greased
pan and up the sides, slicing the sides of the paper periodically to help the
sides lay flat against the pan. Set the pan aside.
MAKE THE CREAM CHEESE AND EGG YOLK BATTER.
* Place the egg yolks in a medium-size heat-safe bowl, and set them next to the
* Set a large mixing bowl right next to that. In a medium-size saucepan, place
the milk, butter and salt. Bring to a light simmer on the stovetop over
medium heat, then add the cream cheese and lemon juice.
* Turn off the heat and whisk until the cream cheese is melted and the mixture
* Add about half of the warm cream cheese and milk mixture to the bowl of egg
yolks very, very slowly, whisking the egg yolks constantly. This will temper
the egg yolks with the hot liquid so that they don’t scramble.
* Pour the egg yolk mixture back into the saucepan with the remaining cream
cheese mixture and whisk to combine.
* Pass the cream cheese and egg yolk mixture through a strainer and into the
* Add the dry ingredients and mix to combine well. The mixture will be thick
* In the bowl of a stand mixer fitted with the whisk attachment or a large bowl
with a handheld mixer, place the egg whites and beat on medium speed until
* With the mixer still on medium speed, add the cream of tartar and continue to
beat until the egg whites have nearly doubled in volume.
* Add the granulated sugar in a slow but steady stream, and increase the mixer
speed to medium-high.
* Continue to beat until the mixture forms soft and glossy peaks (about 5
minutes of beating total). Soft peaks are peaks that form, and then slowly
fold over on themselves.
COMBINE THE BATTER WITH THE MERINGUE.
* Fold the meringue carefully into the cream cheese batter in three parts,
taking care not to deflate the meringue. Pour the mixture into the center of
the prepared pan and spread into an even layer with a silicone spatula.
* Place the cake pan in the center of the roasting pan from Step 1, and place
on the bottom rack of the preheated oven.
* Pour the hot water into the roasting pan until it reaches about 2/3 of the
way up the sides of the baking pan.
* Close the oven door and bake the cake, undisturbed, until the top is lightly
golden brown and a toothpick inserted into the center of the cake comes out
with no more than a few moist crumbs attached (about 1 hour 20 minutes).
* Turn off the oven and, with the cake still in it, leave the oven door open
* Allow the cake to sit in the oven for 20 minutes or until the oven
temperature has fallen below 200°F.
* The cake will fall a bit as it cools.
* Remove the pan from the oven, pour off the water and dry the bottom of the
* Place the cake in the refrigerator to chill for about an hour.
* Invert the cake onto parchment-lined plate.
* Remove the parchment paper from the bottom and sides of the cake, and
re-invert the cake onto a serving platter.
* Remove the final piece of parchment paper.
* Slice in only one direction (i.e., do not saw back and forth) and serve
Nutrition information is automatically calculated, so should only be used as an