Japanese Style Chocolate Cheesecake
- 225 grams cream cheese softened
- ½ cup milk
- ¼ cup butter melted
- 6 pieces eggs separated
- 1 pack MAYA “Chocolatey” Chocolate Hotcake Mix
- 2 tablespoons MAYA Cornstarch
- 1/2 cup sugar
- ¼ teaspoon cream of tartar
Preheat oven to 300⁰F/149⁰C. Grease and line the side and bottom two, 6-inch springform pan, cover the bottom of the pan with aluminum foil to prevent water from entering to the pan while baking. Set aside.
In a bowl, cream softened cream cheese using a hand mixer, then add milk and butter. Continue mixing.
Once cream cheese and milk are well mixed, directly sift the hotcake mix and cornstarch to the cream cheese mixture and continue mixing.
Add egg yolks one at the time to the cheesecake mixture. Mix well. Set aside.
In a separate bowl, whisk egg whites using a handheld mixer using whisk attachment. Whisk egg whites until foamy, then add cream of tartar and slowly add sugar until stiff peak.
Add a scoop of the whisked egg whites onto the cream cheese mixture and gently cut and fold. Once the mixture starting to lighten up, add another scoop of the whisked egg whites and continue to cut and fold the mixture. Repeat the procedure until all the whisked egg whites is consumed and well mixed to the cream cheese mixture.
Divide cream cheese batter into two equal parts and pour it to the prepare springform pan. Place the pans in a baking tray and pour water to the tray.
Bake cheese cake to the preheated oven and for 1 hour and 20 mins. Once the cheese cake is done, let it cool down inside the oven for 20 to 30 minutes.
Gently remove the Cheese cake from the pan and continue to cool it down inside the refrigerator for 30 minutes more. Use powdered sugar or cocoa powder for dusting the cheese cake. Serve.
Yield: 12 to 16 cake slices
Prep Time: 20 to 30 minutes
Baking Time: 2 hours