Japanese Cheesecake
Ingredients:
– 30 grams flour
– 20 grams cornstarch
– 180 grams cream cheese
– 2 tablespoons unsalted butter
– 4 tablespoons whole milk
– 3 egg yolks
– 3 egg whites
– ½ teaspoon vanilla extract
– 70 grams sugar
– ½ teaspoon lemon juice
– Icing sugar for decoration
Preparation:
1. Preheat the oven to 150°C (302°F).
2. Place a saucepan with water on the stove and bring it to a boil. Remove from heat. In a heatproof bowl that fits over the saucepan, mix the cream cheese, butter, and milk until combined.
3. Add the egg yolks and vanilla extract to the mixture. Mix until well combined.
4. Sift the flour and cornstarch, then add them to the mixture. Mix with a spatula until fully incorporated.
5. In a large bowl, add the egg whites and lemon juice. Beat with an electric whisk until the meringue starts to form. Gradually add the sugar while continuing to beat until a creamy, bubble-free meringue forms.
6. Gradually fold the meringue into the cream cheese mixture using gentle, folding movements with a spatula.
7. Pour the mixture into a tall cake or sponge mold. Place the mold on a baking tray, pour 1-2 cm of hot water into the tray, and bake in a bain-marie for 30 minutes at 150°C. Reduce the temperature to 110°C and bake for another 30 minutes. Finally, increase the temperature to 135°C and bake for an additional 15 minutes.
8. Once baked, turn off the oven and let the cheesecake cool inside with the oven door half open. Remove from the bain-marie and let it rest for another 15 minutes. Unmold, sprinkle with icing sugar, and serve.