Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Japanese Cheesecake


400 g (14.1 oz) cream cheese, at room temperature
60 g (6 Tbsp.) granulated sugar
60 g (about 4 Tbsp.) unsalted butter, at room temperature
6 egg yolks, at room temperature
200 ml heavy cream, at room temperature
10 ml (2 tsp.) lemon juice
1 Tbsp. rum
80g (2.8 oz/about 8 Tbsp.) all purpose flour
6 egg whites
100g (10 Tbsp.) granulated sugar for meringue
3 Tbsp. Apricot jam + 1 tsp. water
9 inch non-stick springform pan
Parchment paper
Aluminum foil
Cooking spray
Boiled water
Large baking pan that fits a springform pan



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook