Wiggly Squiggly Japanese Cheesecake

Ingredients for 1 servings:

• 110 ml milk
• 140 g cream cheese
• 45 g butter
• 45 g flour
• 15 g cornstarch
• 90 g powdered sugar
• 5 eggs, separated

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Fill a deep baking tray or roasting pan (large enough to fit a springform pan) with hot water to a depth of about 2 cm. Preheat the oven with the tray or roasting pan to 150°C (top/bottom heat). Place the milk, cream cheese, and butter in a saucepan and melt over low heat, stirring occasionally. Add the egg yolks and stir into the mixture. Sift the flour and starch into a bowl and stir into the egg mixture until there are no lumps. Beat the egg whites with a hand mixer until frothy, add the sugar, and mix until the egg whites form peaks. Gradually fold the mixture into the flour mixture. Now you need an 18 cm springform pan. Wrap the outside of the pan twice with aluminum foil, making sure the foil doesn’t tear. Place a piece of baking paper cut out on the bottom, oil the edges, and line them with a piece of baking paper cut out as well. Pour in the batter and tap the pan firmly on the table to get rid of any large air bubbles. Now place the springform pan in the water bath and bake for 1 hour 15 minutes. The cake will rise quite high. Turn off the oven and wait 5 minutes. Then remove it from the oven and let it cool for another 5 minutes. Open the springform pan, remove the baking paper, and turn the cake over and remove the paper from the bottom. Turn it out onto a plate and sprinkle with powdered sugar. Enjoy while still warm.