INGREDIENTS
1/2 cup of cow’s milk
100g cream cheese
100 g unsalted butter
8 egg yolks
60 g of wheat flour
60 g of corn starch
13 egg whites
130 g white sugar
PREPARATION
Melt the butter, cream cheese and milk over low heat while stirring with a spatula. In a separate bowl, beat the yolks and add them to the mixture of butter, cream cheese and milk. We mix.
And let’s add the sifted flour and corn starch. With the egg whites we are going to make a French meringue: we beat the egg whites until stiff and add the sugar in parts.
We continue until a firm and shiny meringue is formed. Mix the two preparations, envelopingly, always in the same direction.
Place the preparation in a mold completely with butter, and cover it with aluminum foil to prevent water from entering the dough.
Take to a water bath in a preheated oven at 165º C for 25 minutes, and then lower to 140º C for 50 more minutes. The Japanese cheesecake should be golden on top.
You can vary the cooking time. Once it’s done, turn off the oven, open the door a little bit and let it cool there.
Once cold we take it out and dismold it. decorate to taste and serve.
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