Japanese cheesecake

For cheesecake

60 g Pastry flour -

Egg white - 6 units

20 g Cornflour -

Egg yolk - 6 units

140 g Powdered sugar -

Cream of tartar - 1/4 teaspoonful

250 g Cream cheese -

50 g Butter -

200 ml Milk -

1 tablespoon Lemon juice -

Salt - 1/4 of teaspoonful

To decorate

50 g (optional) powdered sugar -

Separate the whites from the yolks since we will use both ingredients separately in the recipe. In a saucepan over low heat and the butter, cream cheese and milk. We stir so that it makes finer, add the salt, lemon juice and egg yolks to the flour. Beat until you get a homogeneous paste.

Mix these ingredients with the butter, milk and cream cheese and reserve for later.

For the meringue with the egg whites that we have separated, we place them in a container and begin to beat (with kitchen rods or mixer) when they begin to foam add the cream of tartar is ideal for make meringue. Continue beating the whites and when you see they are mounting add little by little (spoon by spoonful the icing sugar) we continue beating until the meringue forms ‘peaks’ and has a dense texture.

Preheat the oven to 160° degrees and prepare a mold lined with greaseproof paper.

Pour the meringue into the container where we have the rest of the cake ingredients, mix gently.

To curdle the cake we will do it with the bain-marie technique, put a source. In the center place the mold with the cake (cover the mold with a little aluminum foil) add the water until it reaches the middle of the mold.

Bake the cake for 1 hour and 10 minutes at 160° degrees. Do not raise the temperature it is better for a longer time and a low temperature so that it sets and looks perfect. Even if it seems to you |does not curdle| it will if you have used the recommended proportion of ingredients.

After the cooking time has elapsed, remove from the oven and allow it to cool, when it is at room temperature in the refrigerator at least two hours before serving. To serve you can sprinkle a little icing sugar on top.