Japanese Cheesecake

Saturday, October 23, 2010

In an effort to cut down on the sinful stuff, of which we have partaken quite a few, I may add, the next quest would be to take the cheesecake, as we generally know it, to another dimension.

Japanese cheesecakes... satisfying, yet not overly decadent and moist, yet not creamy and rich. It is perfect for an afternoon treat with your tea. A cross between a sponge cake and a cheese cake. It is a light airy moist slice of goodness. Plain or graced with seasonal fresh fruit

250g cream cheese
50g butter
100ml fresh milk

60g cake flour/ superfine flour
20g cornflour
1/4 tsp salt
1 tsp grated lemon zest (optional)
1 tbsp lemon juice

6 egg yolks
6 egg whites
1/4 tsp cream of tartar

140g fine granulated sugar

1. Grease and line an 8 inch round springform cake pan.
2. Melt cream cheese, butter and milk over a double boiler. Then cool the mixture in a larger pan of cold water.

3. In the meantime, sieve together the flours and salt in a small bowl.
4. Add the flours, (optional lemon zest), then egg yolks, lemon juice to the cream cheese mixture and mix well, using a hand or stand mixer.

5. In another bowl, whisk egg whites with cream of tartar until foamy.
6. Add the sugar to the egg whites and whisk until soft peaks form.

7. Gently fold in the cheese mixture to the egg white mixture and mix well.
8. Pour into the cake pan, set the pan in a bain marie or water bath.
9. Bake in a preheated 325F oven for 1 hour 10 minutes until set or top becomes golden brown.

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