Recipe / Naomi Sherman
Made famous in Japan, this light-as-air cheesecake is surprisingly simple and so delicious.
Makes: 1 cheesecake
3 eggs, separated
120g white chocolate
120g cream cheese
1. Preheat your oven to 170°C and grease and line a small casserole dish or springform pan. Grease the inside surface of the lining to help the cake rise and fall without cracking.
2. Melt the white chocolate in a double boiler or in a heatproof bowl over a saucepan of simmering water, stirring occasionally.
3. Once the chocolate has melted, remove from the heat and stir the cream cheese through until completely combined.
4. Once the cream cheese is blended with the chocolate, add the egg yolks and mix well.
5. Meanwhile, whip the egg whites until firm peaks appear and then slowly fold the egg whites in stages through the chocolate mixture.
6. Pour into the prepared baking dish.
7. Boil the kettle and sit a large shallow tray on the bottom shelf of the oven. Pour boiling water in it to create a steamy environment for the cake to cook.
8. Cook the cheesecake for 15 mins then reduce the oven to 150°C and cook for a further 15 mins.
この記事は Eat Well の Issue #40, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Eat Well の Issue #40, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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