21.4.10

japanese cheesecake

I discovered this awesome recepie on the gorgeous food blog called Voce i Povrce.
Apparently, this is quite a famous cake, a sort of a fluffy cheesecake which is very light, and served with a hot mixture of jam and brandy.
Looking at photos of the cake made me get up and try it straight away, have a look at how mine turned out - doesn't it look completely yummi?

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It tastes even better than it looks!

Ingredients:

250 g cream cheese
50 g butter
140 g icing sugar
100 ml milk
60 g flower
20 g cornflour
6 eggs
juice of ½ a lemon
pinch of salt

for pouring sauce:

2 tbsp some dark jam (i used blackberry)
3 tbsp brandy

Place butter in a microwave on defrost for 2 minutes, it will soften it really nicely without melting it.

Separate yolks and egg whites. Whisk egg whites until peaks form. Add sugar, salt and mix until it becomes quite thick.
Separately mix butter and cheese until homogenous, then add lemon juice and one by one egg yolk, until all is well mixed.
Add milk, flour and cornflour and mix until smooth.
Using the lowest setting (or even just a wooden spoon) mix in the egg white mixture.
To bake, use a round cake tray. Cover the entire inside surface (bottom and sides) with baking paper, and pour the cake mix into it.
Stack 4 - 6 aluminium paper sheets (double the length of the cake mould), in different directions, one over the other. Place cake tin in the middle and form a strong aluminium sheet mould arouund the cake tin, virtually insulating it from the water you will bake it in.
Use a large roasting pan to place wrapped up cake tin with cake mixture in the middle, and carefully pout about 1.5 l boiling water in the roasting pan (around the cake tin), so that the water reaches to about one half height of the cake pan.

Place in preheated oven at 150 - 175 degrees (depends how strong your oven is) and do not open it for 60 minutes.
After that time, remove the cake (test the middle with a fork just in case, but the cake should be really well risen, golden on top and well cooked through.
Remove form the water filled pan, and the cake tin, peel off the baking paper and let it cool down.

When cool, lightly dust with icing sugar.
Warm up the brandy and jam on the stove top, mixing well. When piping hot, cut slices of the cake and pour a couple of tablesopoons of the jam sauce over the cake and serve.

Bon apetit!

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