Name: Japanese Cheesecake
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Ingredients: 80 gram Cream Cheese; 50 gram Milk; 1 tsp Vanilla; 10 gram Unsalted Butter; 17 gram Cake Flour; 3 gram Cornstarch; 2 pcs Eggs; 30 gram Castor Sugar; null Powdered Sugar

instructions

Making the Japanese Cheesecake

Take your eggs and separate the yolks from the whites.
Take a saucepan and fill with water, heat it until simmering hot.
In a heat-proof bowl add your cream cheese and butter. Put the bowl inside the saucepan and whisk the mixture until it melts together.
Add milk and vanilla and mix together until there are no more lumps. Take the bowl out of the saucepan and let the mixture cool down for 10 minutes.
Prepare a 15 cm round cake pan lined with baking paper and a rectangular/square baking tray that can fit your round cake pan.
Using a sifter, add your flour and cornstarch to the cream cheese mixture.
Whisk in your yolk to the cream cheese mixture until well combined.
In a bowl, add your egg whites and gradually add your sugar until it forms a meringue. Make sure it is until medium peaks.
Add ⅓ of your meringue to the cream cheese mixture. Using your whisk, slowly fold the meringue in until combined. Now add it back to the bowl filled with meringue and slowly fold the mixture together until there are no more lumps.
Preheat the oven to 160 degrees Celsius.
Add your batter to the cake pan and add your cake pan to the baking tray. Put the tray in the oven.
Once the baking tray is in the oven, add hot water until it covers about 1 cm of the surface evenly.
Bake in the oven at 160 degrees Celsius for 20 minutes or until golden brown on top. Once the top is golden brown, cover the cake pan with aluminium foil to prevent over-baking. Lower the oven temperature to 110 degrees Celsius and bake for another 60 minutes.
To make sure that the cake doesn’t immediately shrink, once the cake is done baking, open the oven door just a little bit and let it cool down in the oven for 10 minutes.
When it’s done, you can take some powdered sugar to dust the top of the cake.