Hanjuku Tri-Cheese Cake

Ingredient

Method

ing A: 400g Cream cheese, soften 40g Granulated sugar 50g butter, melted 4 B Egg yolks 20g Cornstarch 60g Milk 4pc sandwich cheddar slice  1tsp vanilla essence flavour: 8g salt pickled sakura flowers 70g homemade chocolate spread, room temperature ing B: 4 B Egg whites 50g Granulated sugar 5ml lemon juice/rice vinegar Topping: parmesan cheese powder

1. Line the 7/8" pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. Preheat the oven to 170°C. 2. Cook the cheddar cheese and milk with low heat until melted. Or microwave it. 3. Place cream cheese into a bowl and use a whisk to cream it. Add the melted butter to the cream cheese in 3 batches. Combine well. 4. Add the egg yolks and sifted cornstarch. Mix together until it's no longer lumpy. 5. Add in the milk and vanilla essence and combine well. 6. Once it has been evenly combined, strain through a strainer 1-2 times. 7. Add the egg whites, lemon juice and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful! 8. Add 1/3 of the egg whites to cheese batter. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact. 9. Pour the batter into the cake pan. 10. Gently shake and tap to even out the surface. Place the pan on a baking tray. Pour water into the tray until about 2cm up the sides of the cake pan. The cheesecake will be baked in this double boiler type setup. 11. Cover the bottom of the cake pan with aluminum foil or place it on stainless steel plate so that water doesn't leak in. A plate about 1 size larger than the cake pan works well. 12. Bake for 90-100 minutes. Once it has turned golden brown and elastic, it's done. 13. Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper. 14. Cover with plastic wrap and let it chill in the refrigerator for 1 day. This will allow the cake to settle and the flavors will blend together nicely!