Fluffy Japanese cheesecake with cherry sauce

Ingredients for 1 servings:

• 350 g double cream cheese
• 45 g butter
• 3 eggs, separated
• 150 ml milk
• 55 g sugar
• 75 ml cherry juice
• 50 g cherry(s), more or less, depending on taste
• 50 g sugar
• 1 tsp, heaped cornstarch
• 2 tbsp water
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

melts on the tongue

You’ll need an 18cm cake tin or a bread pan. Preheat the oven to 180°C. Place the egg whites in the freezer. Microwave the cream cheese briefly (15 seconds), then whisk. Repeat 2-3 times until it’s very creamy. Don’t let it get too warm! Melt the butter in a large bowl over a pan of simmering water. Add the cream cheese and whisk until well combined. In a second bowl, combine the egg yolks with 20g of sugar and stir in the sifted cornstarch. Bring the milk to a boil, then whisk it into the egg yolks over a pan of simmering water until the mixture thickens; this can take a while. I usually use a heatproof porcelain bowl and place it in a pan of simmering water (stirring occasionally) until the mixture is almost warm—but then it goes quickly. Stir this mixture back into the cream cheese and stir well. Remove the egg whites from the freezer. Beat a small portion of the sugar with the egg whites on low speed for 2 minutes. Then gradually add the remaining sugar. Add 1/4 of the egg white mixture to the cream cheese mixture and mix. Then add the remaining egg whites and fold in. Pour everything into the greased and floured pan and smooth the surface. Place the pan in a deep baking tray. Fill the tray with water to a depth of about 1.5 cm. Bake for 15 minutes, then reduce the temperature to 160°C and bake for another 25 minutes, until the surface is golden. The water in the tray is important! It ensures that the cake is so heavenly fluffy that it will melt in your mouth! Turn off the oven and leave the pan in the oven for another 40-60 minutes. Loosen the sides of the springform pan, but let the cake cool in the pan (!). For the cherry sauce, quarter the cherries, bring to a boil with the cherry juice and sugar, and continue to simmer over medium heat. In a glass, combine water and cornstarch. Stir into the cherries and continue stirring until thickened. Stir until cold in a water bath.