Page 55 - Demo

Japanese Cheesecake
Servings: 1 cake | Prep time: 30 min | Total time: 2 hrs
DIRECTIONS
1. Put water bath in oven and warm to 320F. Prepare 8” round cake pan. Oil the side and bottom and line with parchment paper. (if using springform pan, cover the outside of pan with aluminum foil to prevent water seeping in).
2. Separate eggs, whisk egg yolk together, set aside.
3. Place the whole block of cream cheese, 1⁄4 c sugar and 1⁄4 c butter in a heat prove bowl on a water bath. Melt and mix together until smooth. Remove from heat.
4. Add egg yolk to cheese mixture.
5. Sift in 1⁄4 c flour and 1⁄2 tbs cornstarch. Mix well.
INGREDIENTS
5 eggs
8 oz (1 bar) cream cheese 1/2 c sugar
1⁄4 c butter
2 tbs cornstarch
1⁄4 c flour
1⁄2 c milk
1⁄4 tsp vanilla
1⁄4 tsp cream of tartar being patient and meticulous!
6. Add 1⁄2 c milk and 1⁄4 tsp vanilla. Mix well (only using whisk up to this point).
7. Add cream of tartar to egg white and beat, adding the remaining 1⁄4 c sugar slowly, until stiff peaks form.
8. Fold egg white into egg yolk mixture little by little. (patience is required in this step).
9. Pour batter into cake pan.
10. Place cake in water bath, bake for about 25 min (until the cake has fully risen).
11. Open the oven door for ~10 seconds and lower the temperature to 240F. Bake for another 60 min.
12. After turning off oven, let the cake rest in the oven with door slightly open for 10-15 min. It will deflate slightly.
13. Remove cake by placing parchment paper on top (to prevent damaging the top after 2 hours of TLC) and flip onto plate. Remove parchment paper on sides and bottom and flip back onto another plate.
14. Try jiggling it and feel tremendously proud – enjoy! 54