This cheesecake is made with a hint of lemon flavour. It’s full of deliciousness with a delicate texture that literally melts in your mouth. Zest the skin of one lemon then squeeze the juice out, about 10 ml. Cut half a block of 125 grams of cream cheese then slice into small pieces and place in a mixing bowl over hot water. Whisk the cream cheese until it melts and is smooth and creamy then add 25 grams of unsalted butter.

Continue mixing until the butter melts and is incorporated with the cream cheese. Add 50 ml of milk and 10 ml of lemon juice and continue mixing until the mixture is completely smooth without any lumps. Sift 25 grams of cake flour and 10 grams of corn flour in the mixture then fold the dry ingredients in, do this gently until everything is well mixed in.

Separate three egg whites from the yolks and add the yolks to the batter mixture, leaving the egg whites in the mixing bowl. Whisk the egg yolks in the batter until fully incorporated then add the lemon zest and lightly mix it in. Set it aside then preheat the oven to 130C/265F. Bring the bowl with the egg whites and add a small amount of lemon juice then beat with an electric whisk on medium speed until it starts to foam then add 35 grams of caster sugar in two or three batches beating really well after each addition.

Mix until the meringue reaches a soft peak, you will know this when the peak curls over when you lift the whisk. Add a third of the meringue to the cake batter and fold it from bottom to top. Once it’s fully mixed, pour the batter into the remaining meringue and continue mixing the same way until the batter is smooth. Use a 6-inch removable base baking pan for easy demoulding. Line the bottom and sides with baking paper then wrap the pan with foil to prevent water from getting into the pan.

Pour the batter into the prepared cake pan then tap a few times on the counter to get rid of any trapped air bubbles in the batter. Place the pan over a tray with hot water about 3 cm the bake in the 130C/ 265F preheated oven for 60 minutes then increase the temparature to 150C/300F and bake for 10 minutes until golden brown. Once baked, demold the cake and let it cool then place it in the microwave and let it sit for a few hours before serving. The cheesecake has a hint of lemon aroma that makes it more refreshing. Enjoy plain or topped with any cream.


6-inch Japanese cheesecake

  • 3 Medium eggs
  • Cream cheese 125g
  • Milk 50ml
  • Unsalted butter 25g
  • Cake flour 25g
  • Corn flour 10g
  • Lemon Juice 10g
  • Lemon zest
  • Caster sugar 35g (for whipping egg whites)
  • Lemon juice (for whipping egg whites)
  1. Preheat the oven to 130C/265F
  2. Bake at 130C/265F for 60 minutes, then turn to 150C/300F for 10 minutes