What a delightful cheesecake this has proved to be. Light, airy and full of lemony subtlety. Cheesecakes are all very well but I find the Japanese cheesecake to be easier on the palate due to its lightness. So it was with bated breath that I attempted the recipe. I wasn’t sure the texture would be right as it was my first attempt making a cheesecake of any sort, let alone the Japanese variety. But I shouldn’t have worried-
-seeing as I nearly wore my arm off whipping the egg whites like a mad woman – my forearm hurts even while I type this…
Plus the sieving! Such a lot of trouble over the search for the proper texture – but it paid off! That’s what matters.
There is one thing that this original recipe needs, fabulous though it is, and that’s lemon zest. Without it, the cake would be so eggy smelling it is not to be tolerated!
The recipe yields an 8 inch round cake but I decided to have little cupcakes as a means of portion control or I’d probably stuff the whole thing into my mouth.
