JAPANESE CHEESECAKE

Japanese Cheesecake

INGREDIENTS:

Meringue Ingredients:

HOW TO PREPARE:

Preheat oven to 350F.
Grease 8″ x 3″ cake pan with butter, line bottom with baking paper then grease the lining paper.
In a small bowl, sift together the flour, cornstarch and salt. Set aside.
In a small sauce pan over low heat, add cream cheese and butter. Stir until completely melted.
Add milk and continue stirring until completely blended.
Remove from heat and let it sit for about 5 minutes to cool down a bit.
When temperature is moderately warm (about 110 F/ 45C), stir in egg yolks then fold the flour mixture.
In another bowl, beat egg whites until frothy
Add cream of tartar. Continue beating until foamy.
Gradually add the sugar. Beat until soft peaks.

Fold whites into batter 1/3 at a time.
Pour the mixture into the prepared cake pan and tap the pan on the counter to release air bubbles.
Place the pan in a larger pan, place on lowest oven rack and add boiling water about 1" high up the sides of the pan.
Bake for 1 hour. Turn off the oven and leave the cake inside the oven with the door closed for another 45 minutes to 1 hour. Cake will shrink a little bit but that is normal.
Remove from oven. Invert the cake and remove the liner.
Slice, serve and enjoy :)

Please don't forget to read important tips below to make a successful Japanese Cheesecake.

Important notes:

I used large eggs and separated them while they are cold. They will be room temp by the time you finished preparing the cream cheese mixture.
If castor or superfine sugar is not available, you can grind them using a blender or a food processor and lightly pulse it. Do not use powdered sugar. We just need superfine.
Critical: *Folding technique - is gently combining meringue into the batter by using a rubber spatula and folding the mixture over on top of itself.
Do not open the oven door while cake is cooling down.

***I will continue to explore this recipe in order to make a perfect dome or smooth top and will give you updates here. :)