This fluffy, jiggly wonder was smoked on my vertical smoker for an extra touch of smoke. You can also just make it in your oven. Japanese cheesecakes do not have a crust, are lower in calories and sugar and literally melt-in-your-mouth! You must give it a try!
pinch of sea salt
4 egg yolks
4 egg whites
1/4 cup caster sugar
Preheat smoker to 300F.
Prepare 6 inch cake pan by spraying it with baking spray and lining it with parchment paper.
Heat cream cheese, butter and milk in a saucepan on low heat until combined. Place water bath in smoker/oven to heat. Add egg yolks one at a time until just combined. Sift dry ingredients together (all but the sugar) and slowly fold into mixture until it is no longer lumpy. Clean mixing bowl and whip egg whites until frothy and then slowly pour in fine sugar. Whisk until stiff peaks are just formed do not over whip the egg whites. Fold in meringue to the other ingredients. Pour batter into prepared pan and smoke bake at 300F for 30 minutes then lower temperature to 225F for 60 more minutes. Remove from oven and flip onto a serving platter. I would grease/spray the serving platter so you do not damage cake because it will stick. enjoy this jiggly delight!
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: