John Myers
Ingredients for 1 servings:
- 12 eggs
- 480 g white chocolate
- 480 g natural cream cheese
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Japanese cheesecake
Separate the eggs and put the egg whites in a large bowl, as they expand when beaten. Preheat the oven to 170°C. Melt the white chocolate completely in a double boiler; the mixture should be smooth and silky. Using a mixer, beat the egg whites until glossy and stiff. Beat the egg yolks and cream cheese with the white chocolate until smooth, then carefully and quickly fold in the beaten egg whites. Place a wire rack over a baking tray filled with hot water in the oven. Fill a 26cm springform pan, greased and lined with baking paper, with the batter and place it on the rack. Bake the cake for 15 minutes at 170°C. After 15 minutes, do not open the oven(!), but reduce the temperature to 160°C for a further 15 minutes. After these 30 minutes of baking, turn the oven off, but leave the door closed, and let the cake rest for another 15 minutes. Now the cake can be dusted with powdered sugar – if you like – and left to cool.
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