~ How to make a Japanese Cheesecake ~
Step one:
Preheat the oven to 350°F. You will lower the heat to 320°F when you
cook the cake.
Step two:
Whisk the cream cheese until it is smooth. Add the butter and whisk
until smooth. You can use the double boiler method to make whisking
the butter and cream cheese easier. Add the milk and whisk until
everything it combined and smooth.
Step three:
Sift the cake flour into the cream cheese mixture. Whisk until smooth
and there are no more lumps. Add the egg yolks into the mixture and
whisk until well combined.
Step four:
Use the handheld mixture to beat the egg whites. Add one-third of the
sugar into the egg whites and whisk until it's well combined. Add
another third of the sugar and whisk again. Add the last third of the
sugar and beat the egg whites until it forms soft peaks.
Step five:
Scoop one third of the egg white mixture into the cream cheese mixture
and and fold it into the cream cheese mixture. Scoop another third
into the cream cheese mixture and fold until combined. Then pour the
cream cheese mixture into the bowl the egg whites mixture and fold
until smooth.
Step six:
Pour the cake mix into the pan and put it in the water bath. I would
suggest putting the water bath in the oven first and then puttin the
cake pan in it as it can become quite heavy. Bake the cake at 320°F
for 20 minutes. Then open the oven for five seconds and reduce to
230°F. Continue baking the cake for another 60 minutes.
Step seven:
To cool down the cake so that it does not crack, leave the oven door
slightly open for 15 minutes after the cake is done cooking. Then take
out the cake and let it cool down to room temperature.
Step eight:
Time to dig in!