Time to perfect your Japanese culinary skills with this melt in the mouth combination of creamy cheesecake and light soufflé.
Japanese Cheesecake
6
105
MINS
MINS
Metric
Imperial
INGREDIENTS
| 6 tbsp | Trex |
| 100g | Cream cheese |
| 130ml | Milk |
| 8 | Egg yolks |
| 60g | Flour |
| 60g | Corn flour |
| 13 | Egg whites |
| 130g | Granulated sugar hot water, for baking |
| 350g | Strawberries for serving |
| Icing sugar, for serving | |
Method
Preheat the oven to 160C, 320F, gas mark 3.
Grease a round cake tin (23cm diameter) and line with greaseproof paper. Prepare one larger tin that the cake tin can be placed into.
Melt together the Trex, cream cheese and milk on a medium heat until smooth. Remove from the heat and leave to cook.
Whisk the egg yolks until smooth before adding in the melted mixture. Stir well. Continue to mix whilst sifting the flour and cornflour until smooth.
In a separate bowl, beat the egg whites until peaks form. Slowly add the sugar until the mixture stiffens. Fold one quarter of the egg whites into the yolk mixture at a time until smooth.
Pour the batter in to the tin, shaking to release any air bubbles.
Place the baking tin in to a larger baking tin. Fill the larger tin to around 2cm high with hot water to enable steam baking.
Bake for 25 minutes at 160C before reducing the heat to 140C, 280F, gas mark 1. Bake for a further 55 minutes, until the cake has risen to almost double the height.
Remove from the oven and carefully remove the greaseproof paper. Dust the top of the cake with icing sugar, and serve with strawberries.
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