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January 01, 2019
I love quick and easy recipes and this isn’t one of them. But my Japanese Cheesecake is one of Michael’s favourites and as everyone has a little more time, I thought I’d share it.
This one’s a little more complicated but if it all comes together well, it just keeps rising into the lightest of cheesecakes and quite dramatic when served.
Ingredients:250g cream cheese140g caster sugar50g unsalted butter100mls milk60g cake flour20g corn flour¼ cream of tartar6 egg whites6 egg yolks1 tbsp lemon juice¼ tsp salt
Method: Preheat oven to 160⁰C
Prepare a 20cm spring form cake by greasing and lining the tin with parchment paper. Place silver foil around the outside of the tin (to stop water going in*). Melt the cream cheese, butter and milk in a bain-marie. Cool the mixture, then fold in the flour, salt, corn flour, egg yolks and lemon juice mixing well.
Make the meringue by whisking the egg whites with the cream of tartar until foamy. Add the sugar and whisk until soft peaks form. Take 1/3 of the meringue mixture and fold into the cheese mixture, then another 1/3 and fold in again. Pour the mixture back into the remaining 1/3 of the egg mixture and fold in gently. Pour mixture into the prepared cake tin* and place in a water bath (set cake tin in a larger baking tray that is filled a few inches with water).
Place on the bottom shelf oven and bake for appx 1 hour and 10 mins or until golden on top. Once baked, leave the cake to cool in the oven with the door open as this will stop the cake shrinking or cracking on top.
Gaby Van Clarke
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