Japanese vs. Basque vs. American Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt adds protein and reduces fat.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Grease a 6-inch springform pan and line with parchment paper.

Wrap the springform pan in aluminum foil to prevent water from entering during the water bath.

In a double boiler, melt cream cheese, butter, and heavy cream until smooth.

Separate egg whites and yolks; add egg yolks to the cream cheese mixture along with 1 tablespoon of lemon juice.

Sift in cornstarch and mix until smooth.

Chill the mixture in the refrigerator.

Beat egg whites until soft peaks form, then gradually add sugar until the mixture is between soft and hard peaks.

Fold in 1/4 of the meringue into the cream cheese mixture, then gently fold in the remaining meringue until no white streaks are visible.

Pour the batter into the prepared springform pan and tap to remove air bubbles.

Place the springform pan in a larger baking dish and fill with hot water halfway up the sides of the pan.

Bake at 250°F for 60 minutes, then increase the temperature to 325°F and bake for an additional 10 minutes.

Let the cheesecake cool in the oven for a while, then chill in the refrigerator for at least 2 hours or preferably overnight.

Unmold the cheesecake and brush the top with apricot jam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens