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Japanese Cheesecake
- Put milk and butter in pan and bring to boil.
- Pour mixture over cream cheese and blend smooth with stick blender. Add flour and blend again until smooth.
- Add egg yolk and blend until smooth.
- Put egg white in mixer bowl and start whisking. Add sugar into the bowl while whisking . Whisk until meringue is soft peaks.
- Fold cream cheese mixture into meringue, pour batter in to two tins (560-600g / ∅15cm tin).
- Knock tin to the table to avoid bubbles. Bake in water bath at 160°c deck oven about 50min.
- Leave the door open after 20 min. When cake is baked, remove it from water bath and let it cool down few minutes on the table. After that remove it from the tin.
