Japanese-style cheesecake
Chef Ilona Daniel, a hospitality consultant and freelance food writer, calls this Japanese-style cheesecake "part souffle, part cheesecake, and an absolutely perfect way to show mom some love!"
Chef Ilona Daniel says the complexity of this Japanese-style cheesecake lies in its simplicity
Ingredients
- 140 grams sugar.
- Six egg whites.
- Six egg yolks.
- ¼ teaspoon cream of tartar.
- 50 grams unsalted butter.
- 250 grams cream cheese.
- 100 millilitres fresh milk.
- One tablespoon lemon juice.
- 60 grams cake flour (use cake flour, not all purpose!).
- 20 grams cornstarch.
- ¼ teaspoon salt.
Note: The use of parchment paper here is a must. Make sure when you line the sides of the round cake tin to ensure parchment is approximately 2" above the rim of the tin. Also, the use of a water bath is also a must for a successful result.
Instructions
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornstarch, salt, egg yolks, lemon juice and thoroughly combine (do not over mix).
- Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
- Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. Fold gently. Pour the mixture into an eight-inch round cake pan (lightly grease and line the bottom and sides of the pan with parchment paper).
- Bake cheesecake in a water bath for one hour and 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Allow cheesecake to cool in water bath in a draft-free space, or in the oven (oven off) with door slightly ajar.
Yields one eight-inch round cake.
Submitted by Ilona Daniel