Japanese cheesecake - coffee flavour

Name: Japanese cheesecake - coffee flavour
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: En
Ingredients: 125 g Cream cheese; 25 g Unsalted butter; 25 g Milk; 3 Egg yolks; 25 g Milk; 30 g Pastry flour; 10 g Corn flour; 1/8 teaspoon Salt; 1 tablespoon Coffee Extract; 3 Egg white; 1/8 teaspoon Cream of tartar; 70 g Sugar

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Other

Very Easy

1 h 5 m

Preparation

Preparation15 min

Cook time50 min

Preheat oven to 160C. Over a Bain Marie, melt cream cheese, butter and milk to get a smooth, creamy consistency. Leave to cool. Tip 1: mix with a spatula. Do not use a whisk.
In a mixing bowl, beat the egg yolk with a hand whisk lightly, add milk and flour/corn flour/ salt. Add in coffee extract. Add in 2 and mix well with a spatula.
In a separate mixing bowl, whisk egg white until foamy. Add the sugar/cream of tartar to the egg white in 2 additions.
Beat egg white until soft peaks are acheived.. Do not over beat unless you are looking for a split cake.
Mix 1/3 of meringue with the egg yolk/cheese batter. Fold the rest of the meringue into the batter.
Pour into a greased baking tin lined with parchment paper at the bottom of the tin.
Bake the cake in a water bath at 160C for 50 minutes.

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