The first time I tried a slice of Japanese cheesecake, I had never tasted anything quite like it. The texture—bouncy and fluffy—was so different from the dense, rich American cheesecakes I was used to.
Ingredients:
4 large eggs
4 tablespoons unsalted butter, plus more for greasing the pan
1 (8-ounce) block full-fat cream cheese
1/4 cup heavy cream
1/4 cup sour cream
1/2 cup plus 1/3 cup granulated sugar, divided
1/4 teaspoon kosher salt
1 1/2 tablespoons lemon juice (from about 1/2 of a lemon)
Be an Author
