Hanjuku cheesecake

Hanjuku (half baked) Cheesecake is different from the more common Japanese Cotton cheesecake (JCC). It is very soft and delicate but tastes richer than JCC. I find it easier to bake too with minimal shrinkage during cooling. Down side is, you have to chill it overnight before slicing, else you will be serving mushy cake. Remember to dip your knife in hot water and wipe dry for every cut!

Ingredients
(use a 6″ round loose bottom pan)

250g cream cheese
33g butter
50g egg yolks (3 yolks)
17g corn flour
67g sour cream (can use greek yogurt to replace)
25g milk
1/4tsp Salt
1 tsp Vanilla

75g egg white (from 3 large eggs)
63g sugar

Method

1. Grease the sides and line the base of a 6″ round loose-bottom tin. Preheat heat oven to 150C.
2. Melt the butter in the microwave. Set aside to cool.
3. Beat the softened cream cheese with a hand whisk until smooth then add the melted butter and whisk until combined. You may use a mixer with paddle attachment.
4. Add the yolks and mix well, followed by sour cream and milk.
5. Finally incorporate in the corn flour and set aside.
6. In a clean dry mixing bowl, whip the egg whites until foamy before adding sugar gradually while beating until just reached soft peaks.
7. Fold meringue into the cheese mixture in 2-3 portions until no streaks can be seen.
8. Pour into prepared pan and bake on bottom level with water bath at 150C for 70-80 mins or until done. The cake will still be very pale and soft, it’s supposed to be like this so do not over bake it.
9. Once baked, removed from oven and leave to cool on cooling rack. Carefully remove cake from pan and then leave to set in fridge overnight before slicing. Best serve chilled.