Japanese Cheesecake

Ingredients

• 8 inch cheesecake tin (adjust your recipe according to your tin size)
• 130g cream cheese 
• 45g unsalted butter (room temperature)
• 100g milk
• 4 egg yolks
• 55g cake flour
• 14g corn starch
• 3g vanilla extract
• 4 egg whites
• 80g sugar

Preparation

• Preheat oven at 120° C.
• In a bowl, combine cream cheese, unsalted butter and milk with a spatula.
• In a separate bowl, whisk the egg yolks. Once whisked, add the cream cheese mixture.
• Using a sieve, add the cake flour and the cornstarch to the mixture above. Add the vanilla extra and whisking till you achieve a smooth mixture.
• In a separate bowl, add your egg whites and whisk until very soft peaks using a hand blender. Add your sugar in 4 parts and whisk until you reach stiff peaks.
• Now add your egg white peaks in parts to your cream cheese and flour mixture and combine with a spatula.
• Your mixture is now ready.
• Using the double boiler technique for baking, pour the mixture in your cake tin.
• Baking time and temperature is crucial, so follow it to the tee: 120° C for 20 minutes, then 150° C for 20 minutes, then 110° C for 30 minutes, then 180° C for 5 minutes.
• Remove from oven and let it cool before you cut into it.

Pro tip: Top it off with a quick custard and fresh mangoes.

Hopeless ramentic? Click here for a delish ramen recipe.