Japanese Cheesecake
Ingredients
- 2/3 cup (130 milliliters) milk
- 4 ounces (100 grams) cream cheese
- 1/2 cup (100 grams) butter
- 8 egg yolks
- 1 pack MAYA Decadence Yellow Cake Mix
- 13 egg whites
- 2/3 cup (130 grams) granulated sugar
- powdered sugar, to serve
Instructions
Preparation:
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Preheat oven to 200°F/100°C.
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In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
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In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
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Sift in the yellow cake mix, whisking to make sure there are no lumps.
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In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
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Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
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Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
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Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a spring form pan, make sure to wrap the bottom and sides completely in foil twice, to prevent any leakage.
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Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
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Place the filled pan into a jelly roll pan or a large serving dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan.
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Fill the jelly roll pan about 1-inch with hot water.
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Bake for 1 hour, until the cake has risen to almost double its height.
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Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. The cake will be hot so be extremely careful, . You can also invert the cake onto a plate, but this will cause the cake to deflate more. Sprinkle the top of the cake with powdered sugar and serve.