I have fond memories of my time in Japan- I was only 12 years old. So young! (I can’t believe my parents sent me willingly!)
I was an exchange student with other kids from my Junior High ( I lived in California in those days) and we traveled over the ocean to live with our host families, go to school and tour parts of the country while we were there.
I will never forget the food, the people, and the friends I made such long time ago.
Here’s my recipe for Japanese Cheesecake. We had it for my dad’s birthday. Happy Birthday Dad!
4 oz soft cream cheese
1/2 cup whole milk or half and half
3/4 cup sugar
4 eggs, separated
6 tbsp. cornstarch
1 tsp. vanilla
Cream together your cream cheese, milk and 1/2 cup sugar. Add vanilla, egg yolks and cornstarch and combine until smooth.
In a separate bowl, whisk your egg whites until stiff peaks form, gradually adding your remaining sugar. Then fold both mixtures together gently.
Bake at 350 degrees for 40-50 minutes, top will become golden. Turn off your oven and crack the door slightly to cool. Leave in the oven for another 30 minutes. Then chill before serving. Serve with cherries, or lemon sauce and whipped cream.