Cheesecake is a loved treat in our household as well as among our friends and family. This Japanese cheesecake differs much from the cheesecake we are used to. It is, to me, almost like eating edible cotton. It is light and airy and something like a set mousse, except even lighter.
This lightness is achieved by gently folding in whipped egg whites to the cheese mixture. It is further enhanced by baking the cake in a water bath. The blackberry coulis was a nice touch, both for the eyes and the flavor.
1 cup powdered sugar, sifted
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
1/4 cup butter
250g cream cheese
1/2 cup milk
1 Tbsp lemon juice
1/3 cup flour
1 heaping Tbsp cornflour
1/4 tsp salt
2 cups frozen blackberries
3/4 cup sugar
3/4 cup water
Lightly grease an 8 inch springform pan lined with parchment. Make sure the parchment reaches over the top of the pan because the cake will significantly rise. Wrap the bottom and sides of the prepared pan with two layers of heavy duty foil to prevent water from seeming in from the water bath.
Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
Whisk the egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Fold a third of the meringue into the cheese mixture, then fold in another third.
Once incorporated, pour the batter back to the remaining 1/3 meringue and FOLD GENTLY to preserve the trapped air.
Pour the mixture into the prepared pan and bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F.
Turn the oven off, and open the door partially, leaving the cheesecake to cool down inside the oven for an hour.
Transfer the cake to the refrigerator overnight and serve chilled the next day.
To make the blackberry coulis, bring to boil the blackberries, sugar, and water and simmer for 2-3 minutes.
صحة و عافية