Japanese very airy cheesecake
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Serves:
12
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Yield:
2 16cm diameter cakes
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Ready in:
1 hour
(15 mins
Prep
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45 mins
Cook)
You must try this very airy cheesecake, that melts in your mouth! Once you eat this, I bet you can't forget about it. This cake makes you feel as if you are flying with wings! Yes, it's that light!
Ingredients
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500g of cream cheese, room temperature
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50g of cornflour
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85ml of milk, room temperature
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150g of caster sugar, divided
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5 eggs, separated
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5 tbsp of lemon juice
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2 tbsp of vanilla extract or Cointreau
Preparation method
- Preheat the oven to 180 C / Gas 4. Line the bottom and sides of 2 cake tins with removable bottoms.
- Using a hand mixer, soften cream cheese, and when it becomes smooth, add milk little by little and mix some more.
- Add 1/4 of the sugar (about 40g) and mix well. Add another 40g and mix well again. Add egg yolks one by one, each time mixing the cream cheese mixture well.
- Add cornflour and mix well. Add lemon juice and vanilla extract and mix well.
- To make the meringue: Place all the egg whites in a large clean bowl and whip them well. When it gets airy, add 40g of sugar and mix harder. Repeat once more with the remaining sugar and mix until meringue become stiff and looks solid white in colour.
- Add 1/3 of the meringue into the cream cheese mixture and mix well. Then add another 1/3 and fold it in gently. Repeat one more time. Be careful not to mix too much at this point; simply fold in the egg whites gently.
- Transfer the mixture into two prepared baking tins carefully. Put the baking tins into the preheated oven. Bake them for 30 minutes or until the tops of the cakes make cracks and change to a golden colour.
- As soon as tins are out of the oven, push the cakes out of the tins but keep them on their base until the cakes get cooler. Place them on a wire rack to let them cool.
Extras:
You can put an apricot glaze (equal parts of apricot jam and water heated in a sauce pan and cooled) on the top of the cakes with a pastry brush. Or eat with a fruit compote or fresh fruits.