 Serves 6 |
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Cheesecakes are also popular in Japan so I have included this very simple recipe for a baked
cheesecake. You could substitute any other citrus fruit for the lemon or replace the milk
for a fruit puree such as strawberry or mango.
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Ingredients 140g (5oz) caster sugar 6 egg yolks 6 egg whites pinch salt 50g (2oz) butter 250g (1 cup) cream cheese 100ml (½ cup) milk juice of two lemons Zest of two lemons 60g (2oz) flour 2 tbsp corn flour (corn starch) |
Melt the butter, cheese and milk together by placing them in a metal or glass bowl over a pan of simmering water. Take it off the heat. |  |
| Meanwhile line a cake tin with baking parchment. |  |
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| Whisk in the egg yolks, sugar, flour, cornflour, lemon juice and lemon zest. |  |
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| Add the pinch of salt to the egg whites and whisk them up as far as they will go. Make sure the bowl and utensils are clean and grease free. Fold the egg whites into the cheesecake mix and pour it into the baking tin. |  |
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| Bake for about one hour in a water bath in a medium oven. The water bath can be a baking tray with a little hot water in. Cool and slice. |  |
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