Cheesecake — Japanese style

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Cheesecake — Japanese style

For the Cake
5 tbs butter, unsalted
1 cup cream cheese
6 tbs milk
3/4 cup all-purpose flour
3 tbs cornstarch
6 egg yolks, reserve whites for meringue
1/4 cup sugar
1/4 tsp salt
3 tbs lemon juice

For the Meringue
6 egg whites at room temperature
1/2 tsp cream of tartar
1/2 cup granulated sugar

For Garnish
6 tbs powdered sugar

Make the Filling
Preheat the oven to 325°.

Using 1 tbs of the butter, generously grease a springform 8-inch cake pan. Wrap the bottom and up the sides of the pan with a sheet of tin foil, this will prevent water leaking into the pan during baking. Set aside.

In a small saucepan, combine the remaining 4 tbs of butter, 1 cup of cream cheese, and 6 tbs of milk. Slowly melt together over low heat, stirring constantly to prevent the mixture from burning.

Tip the batter into a stand mixer bowl and on medium speed, whisk lightly to make sure there are no lumps.

Sift the 3/4 cup of flour with the 3 tbs of cornstarch and add to the cream cheese batter. Whisk again until incorporated.

Add the 6 egg yolks and 1/4 cup of sugar and whisk to create a smooth batter.

Finally, add the 1/4 tsp of salt and 3 tbs of lemon juice and lightly whisk to mix together. Set aside while preparing the meringue.

Make the Meringue

In a spotlessly clean bowl, whisk the egg whites on medium speed using a stand or hand mixer until the egg whites are starting to turn opaque. Do not be tempted to rush this process.  Using a slower speed is best.

Once opaque, add the 1/2 tsp of cream of tartar all at once and continue to mix. The meringue will start to turn bright white and glossy. Now, add the 1/2 cup of sugar in three parts, whisking each time until thoroughly mixed. The meringue will soon be thick, firm, and shiny. When lifting the beaters from the mixture, it will stand in firm peaks.

Using a large metal spoon, add 1/3 of the meringue to the cream cheese batter and mix quickly to loosen the mixture. Add another 1/3 and use the metal spoon to gently fold the meringue in keeping as much air as possible in the cake. Repeat with the remaining meringue to form a light, airy cake batter.

Bake the Cake

Slowly pour the batter into the pan. With the back of the metal spoon, gently level the batter, then lift the cake pan 6 inches from the work surface and drop back down.  This is to release any trapped air bubbles from the pan.

Place a deep roasting tin onto the middle shelf of the preheated oven, put the cake pan in the center, and pour boiling water into the roasting tin halfway up the cake pan to create a water bath, which helps in gently cooking the delicate cheesecake.

Cook for 1 hour, then turn off the oven and leave the cheesecake in the oven with the door closed for a further 45 min. Open the door and leave for a further 15 min, which will help in gently lowering the temperature of the cake thus preventing it from collapsing.

Take the cheesecake from the oven, place on a cooling rack, and leave to chill.

Once the cake is cold, serve covered with powdered sugar.  Serves 12

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