Making Cheezoo-Kaykee

I’m not going to call this chiizukeiki or Japanese cheesecake, I’ve decided. I’m going to call it “cheesecake surprise.” Because let me tell you, I put a bite of this into my mouth convinced that I already knew what it tasted like…but I was completely surprised. For Japanese cheesecake has the feel of a dense soufflé or angelfood cake, but it has none of the dryness those sorts of egg foam-heavy foods can have. Instead it’s entirely moist, lightly sweet and smooth, and it vanishes off the tongue almost instantly, leaving nothing but a hint of New York behind. Remarkable.


Japanese Cheesecake Recipe

This mixing technique is a little unconventional, but heck, I’m game:

2 ounces (4 tablespoons) butter
8 ounces cream cheese
3 ounces (1/3 cup plus 1 tablespoon) milk
1 tablespoon lemon juice
6 egg yolks, room temperature
2 ounces (generous 1/2 cup) cake flour
1 ounce (1/4 cup) cornstarch
1/4 teaspoon salt
6 egg whites, room temperature
1/4 teaspoon cream of tartar
5.25 ounces (3/4 cup) granulated sugar