Metric:
12 Egg Whites
8 Egg Yolks
125gr Granulated Sugar
125gr Milk
100gr Butter
100gr Cream Cheese
60gr Cornflour
60gr Flour
TRADITIONAL JAPANESE RECIPE: Light and fluffy, this Japanese Cheesecake is a delicious treat for anyone... and definately something special for a real cheesecake lover. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé.
Skill Level:  |
Time: 100 Minutes |
Price:  |
Serves: 6-8 People |
Ingredients:
| Conversions |
Directions:
01 - Preheat oven to 160°C / 320°F
02 - In a small pot over low heat, mix Butter, Cream Cheese and Milk. Keep whisking until smooth. Remove from heat and cool completely.
03 - In a large bowl, whisk Egg Yolks until smooth.
04 - Pour the Butter-Cheese-Milk mixture into the whisked Yolks and stir until evenly combined.
05 - Sift in Flour and Cornstarch, whisking until lump free.
06 - In another large bowl, using an electric mixer, beat the Egg Whites until you see soft peaks forming when lifting the mixer up from the Egg Whites. Add the Sugar while mixing.
07 - Fold the Whites into the Yolk mixture, until the Batter is evenly combined.
08 - Place a 10cm / 4in parchment paper strip around the edge of a 23x7cm / 9×3in cake pan that is already lined with parchment at the bottom.
09 - If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
10 - Pour the Batter into the parchment-lined pan and shake to release any large air bubbles.
11 - Place Pan, now filled with the cake Batter, into a larger baking pan. Fill the larger pan with about 2.5cm / 1in of hot water.
12 - Bake at 160°C / 320°F for 25 minutes, then reduce the heat to 280°F/135°C and bake for another 55 minutes.
13 - Remove from oven and allow to cool.
14 - Top with Powdered Sugar. Serve.
Photo: Uncut Recipes
Notes:
- After baking in the oven, do not take out your cheesecake immediately. Let it cool down gradually by leaving the oven door ajar for a while. This prevents a sudden change of temperature that could cause the cake to shrink or collapse.
- As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. 1 hour earlier, take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe.
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