Honeydew Melon Hanjuku Cheesecake

 

Ingredient

Method

450g Cream cheese, soften 60g butter, melted 6B Egg yolk  30g Cornstarch 115g Sour cream 60g Milk 65g honeydew melon powder 6B Egg white 90g Granulated sugar 10ml lemon juice/rice vinegar topped: 50g white chocolate coins 15g butter 120g Sour cream

1. Line the 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. 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. 3. In a separate bowl, add the egg yolks and sifted cornstarch. Mix together until it's no longer lumpy. 4. Add sour cream to Step 3 and mix well. Add in the milk and combine well. 5. Pour Step 4 bit by bit into Step 2 and combine it well. Once it has been evenly combined, strain through a strainer 1-2 times. 6. 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! 7. Add 1/3 of the egg whites to Step 5. 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. 8. Pour into the cake pan and gently shake 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. 9. 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. 10. Place into the oven. Lower the temperature to 160°C and bake for 60-80 minutes until it has turned golden brown and elastic, or until tester comes out clean.  11. 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. 12. For topping, melt white chocolate coins and butter for few seconds. Stir well until no lump and smooth. Add the sour cream and mix until combined. Spread around the cake and let it chill in the refrigerator for 1 day.