Japanese Cheesecake | Fluffy and Easy Recipe

Japanese Cheesecake 

How to make a budget wise Japanese Cheesecake? 

This is not a traditional Japanese Cheese cake dessert but this is an easy and delicious recipe of a "budget wise JCC". It is airy and spongy soft more like cake version of a JCC. I am not baker at heart but a craving of this JCC keep hunting me so I gave it a try. Heres how.. 

Servings: 5-7

INGREDIENTS

⅔ cup milk (Lacnor Fresh Milk)

100 grams cream cheese (Kraft Cream Cheese) 

100 grams butter or 2x50 grams butter sticks 

8 egg yolks½ cup  cake flour/all purpose flour

½ cup cornstarch

13 large egg whites

⅔ cup granulated sugar

Parchment paper/baking paper 

Powdered sugar for toppings (optional)

INSTRUCTIONS 

1. Preheat oven to 320°F/160°C.

2. Whisk cream cheese, and butter in a pot with a medium heat until smooth. Remove from heat and cool.

3. Whisk the egg yolks until smooth, then slowly mix in the cream mixture, stir until evenly combined.

4. Sift  the flour and the cornstarch, whisk  to make sure that there are no lumps form.

5. Beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.       Recommended to beat for 30-40 minutes. Gradually add the sugar while continuing to beat until you see medium-hard peaks when lifting the mixer up.

6. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.  Once you are done, if the total volume of the mixture is almost unchanged while its texture is foamy, smooth, and free of air bubbles, then you got it right.

7. Place a 3-inch parchment paper strip around the edge of your cake pan that is already lined with a circle parchment at the bottom. If you are using a springform pan, wrap the bottom and sides completely in foil to prevent any leakage.

8. Pour the batter into the 9 inch non stick pan and shake to release any large air bubbles.

9. Place the pan into a larger baking pan with paper towels at the bottom. Fill the larger pan with about 1 inch of hot water.10. Bake for 25 minutes in 320°F/160°C, then reduce the heat to 280°F/140°C and bake for another 55 minutes, until the cake has risen to almost double its height.

10.Once the cake is baked, turn off the oven,leave the cake inside for about 15 minutes. The cake might shrink a little bit and pull away from the sides of the pan.

 11. Remove the cake from the pan. Place on a plate and refrigerator for at least 4 hours.Sprinkle the top of the cake with powdered sugar. You can add a fruits of your choice. 

Enjoy!