A very soft and fluffy cheesecake for special occasions!!
Japanese Cheese Cake
Recipe source: Ju
½ cup all-purpose flour
¾ cup sugar
1 tbsp corn flour
6 eggs (separated)
½ stick butter (50 gms)
8 oz cream cheese (250 gms)
½ cup fresh milk
¼ tsp salt
Melt cream cheese, milk and butter in a large bowl over double boiler. Let it cool.
Beat egg whites till foamy on high speed. Reduce speed to medium and beat for 1 more minute. Add sugar little by little and beat till soft peaks form.
Beat in egg yolks.
Fold in flour and corn flour.
Add egg whites to the cream mixture in 3-4 additions and fold well.
Preheat oven to 160 degree Celsius. Heat 2-3 cups of water and pour into a larger pan that can hold the cake pan.
Pour batter into a 8” spring form pan or bottom removable pan. Cover the bottom of the pan with double layer of aluminium foil.
Bake cake in a water bath for approx. 1 hr and 10-15 mins. The top will become light brown in colour.
Test with a skewer for doneness. If the cake is not ready and the top is becoming too brown, cover with a piece of aluminium foil in such a way that it does not touch the cake. Mine did!!
Switch off the gas, leave the door ajar and let the cake cool for 1 hour. Take out and cool completely.
Chill the cake before serving. (though it’s lovely as is).
The cake will settle down a little bit in the refrigerator. Serve with a sprinkle of icing sugar or any frosting of your choice.
I have used melted white chocolate to frost and little bit of melted milk chocolate to form the spirals.
First, spread white chocolate to cover the cake. Then squeeze small drops of milk chocolate in circles. Take a toothpick and starting from the centermost chocolate drop, draw spirals touching chocolate drops one circle at a time, but never lifting the toothpick until you complete.