Japanese Cheesecake Recipe
"Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that’s like a classic cheesecake crossed with an ethereal sponge cake This one, adapted from Joanne Chang of Boston’s Flour Bakery, has bright lemon tanginess and crème fraîche richness as well It’s best made the day before you plan to serve it, and will keep for up to 4 days in the refrigerator..."
INGREDIENTS
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3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing
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5 large eggs, at room temperature
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1 cup/225 grams cream cheese
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1/2 cup/120 grams crème fraîche
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1 teaspoon grated lemon zest
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1 teaspoon vanilla extract
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1/4 teaspoon kosher salt
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1/2 cup/100 grams plus 1 tablespoon superfine sugar
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1/2 cup/65 grams cake flour
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1 tablespoon confectioners’ sugar, for garnish
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