Low-Gluten Flour 37.5g
Cornstarch 25g
4 pieces
Light cream 150g Vanilla extract 4 drops 1. Gather all ingredients; forgot to add the cream in the photo. 2. Soften cream cheese and butter at room temperature. If the temperature is too low, use a water bath to melt them. 3. Separate egg yolks from egg whites. 4. Add 55g of sugar to the egg whites. 5. Use an electric mixer on low speed for 1 minute, then gradually increase to high speed. 6. Beat for about 4 minutes. 7. Beat until the egg whites are stiff enough that they do not move when the bowl is inverted. 8. Add egg yolks, 150g of light cream, and 32g of sugar to the softened cream cheese and butter; stir until well combined.9. Sift the corn flour and cake flour together, then mix them with the egg yolk mixture. The batter will be quite thick at this stage; if there are coarse lumps, do not worry, as it will be sifted again later.
10. Add one-third of the egg whites to the flour batter and fold them in evenly using an up-and-down motion. Then add the remaining egg whites and continue folding gently until well combined. 11. Add a few drops of vanilla extract to the batter. Its main function is to enhance the aroma and remove the eggy smell. It can be omitted if unavailable. 12. Sift the batter one final time. The batter is very thick, so be patient. 13. After sifting, the batter becomes smooth, fine, and has an excellent texture. 14. Line an 8-inch cake mold with parchment paper, pour the batter into it, and tap the mold gently on the tabletop several times to release large air bubbles from the batter. 15. Preheat the oven to 180°C. Add 1 cm of boiling water to the large baking pan holding the cake mold. Bake for 40 minutes. Insert a toothpick into the cake; if it comes out clean without any batter sticking, the cake is done. 16. Let the finished cake cool slightly, then brush with a layer of jam. The flavor of the jam is optional; I chose apricot. If the jam is too thick or concentrated, add a few drops of boiling water and microwave for half a minute before use.Apply the jam evenly and let it rest for half a moment before serving. The jam I use contains fruit pulp, so the surface appears uneven; however, I personally appreciate this rustic effect. Sprinkle your preferred toppings such as cocoa powder, matcha powder, powdered sugar, or dried rose petals to create a personalized cheesecake. The texture when served hot is softer and more delicate than when refrigerated; enjoy it while it is still warm.
