Light Japanese Cheesecake
Happy New Year to all my readers and followers! It was a great year and hopefully this new year will be even better! I will continue to try new recipes and I will post them here on my website.
I am starting the New Year with the new recipe that I wanted to try for a long time and just did not have time to do it.
This recipe is a time consuming but you will love the every bite of it!
For about 10 servings
- 5 egg whites
- 5 egg yolks
- 80 ml. milk
- 8 oz. cream cheese room temperature
- 40 grams butter room temperature
- 90 grams sugar
- 15 grams corn flour/corn starch
- 60 grams flour
- 1/4 teaspoon salt
Preheat oven to 300F and set baking rack at the bottom of the oven.
In small sauce pan on slow heat bring milk and cream cheese and whisk it until smooth do not bring it to boil. Turn the heat off and add butter mix it well and let it cool.
In large mixing bowl beat egg yolks for about 2 minutes they will turn nice cream color. Add cream cheese one tablespoon at the time and mix it well.
Mix Flour, corn starch and salt in the separate bowl.
Gradually sift this dry mixture into egg mixture and mix it well again until smooth.
In the stand mixer beat egg whites on high until stiff picks form. Gradually start adding some sugar and continue mixing until it gets glossy.
Add egg whits to your batter about one tablespoon at the time until it is well incorporated.
Spray 8″ round spring pan with oil and line it with parchment paper and cover the outside of the pan with foil. Pour the batter into the pan and tap it few times to release the bubbles.
Place the pan into baking sheet and place it in the oven, fill sheet with hot water about an inch from the bottom of the pan and bake for one hour and 20 minutes.
Cool your cake on the cookies rack.
Serve with powdered sugar and berry syrup. Enjoy!