Japanese Cheesecake

Yield

Two 6” cheesecakes.

Ingredients

• 300 g cream cheese
• 100 g butter
• 167 mL milk
• 60 g cake flour, sifted
• 60 g cornstarch
• 300 g eggs (~5 extra-large eggs), separated
• 1 tbsp vanilla extract
• 120 g sugar

Steps

1. Preheat oven to 300 ºF (150 ºC).
2. Combine the cream cheese, butter and milk in a pot. Over low heat, warm while whisking to 122 ºF (50 ºC).
3. Off heat, quickly mix the sifted flour and cornstarch into the cream cheese mixture using a whisk.
4. Whisk in the egg yolks. Add the vanilla extract at this stage if using. Strain the mixture into a mixing bowl.
5. Make a medium-soft peak meringue with the egg whites and sugar.
6. Fold 1/3 of the meringue into the cream cheese mixture using a whisk. Continue folding in the rest of the meringue.
7. Pour the batter into paper-lined pans (480g per 6” pan). Tap the pans on the table and stir the batter using a skewer to remove large air bubbles.
8. Place on a baking pan with a water bath at 175 ºF (80 ºC), about 1 inch deep. Bake for 30 minutes; lower oven to 285 ºF (140 ºC) and bake for an additional 30 minutes.
9. Unmold and remove the paper while warm. Serve warm, at room temperature or chilled.

Source

San Francisco Baking Institute, 2-Day Japanese Home Baking Course