Unsalted cultured butter (or normal unsalted butter)
60 g (about 3 eggs)
70 g (90 g is also okay.)
90 g (3 eggs)
Line the pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. The photo shows it sticking out more than 1 cm, that's okay.
Wrap the cream cheese with plastic wrap and flatten it out. Microwave for several seconds at a time to soften. Don't microwave it so that it gets too hot and cooks!
Place Step 2 into a bowl and use a whisk to cream it. Melt the butter in the microwave and add it to the cream cheese in 3 batches. Combine well.
In a separate bowl, add the egg yolks and sifted cornstarch. Mix together until it's no longer lumpy.
Soften the sour cream a tiny bit in the microwave. Add to Step 4 and mix well. Add in the milk and combine well.
Pour Step 5 bit by bit into Step 3 and combine it well. Once it has been evenly combined, strain through a strainer 2-3 times.
While mixing the ingredients, scrape off any batter that sticks to the whisk and stir it in. Make sure to combine everything evenly. Also scrape off any batter from the edges of the bowl!
Add the egg whites and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful!
I recommend using a whisk because the possibility of over-mixing when using a hand mixer is quite high. Meanwhile, preheat the oven to 170°C.
The egg whites should be whipped until it is thick and slowly flows back into the bowl when scooped up! If it isn't held together and it drips into the bowl, it has been whipped too much.
Add 1/3 of the egg whites to Step 6. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact.
After combining, the batter should leave marks that quickly disappear on the surface after being scooped up and dripped back in.
Pour Step 12 into the cake pan and gently shake to even out the surface. Place the pan on a baking tray. Pour water into the tray until about 2cm up the sides of the cake pan. The cheesecake will be baked in this double boiler type setup.
Cover the bottom of the cake pan with aluminum foil or place it on stainless steel plate so that water doesn't leak in. A plate about 1 size larger than the cake pan works well.
Place into the oven. Lower the temperature to 150°C and bake for 45-50 minutes. Once it has turned golden brown and elastic, it's done.
Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper.
Cover with plastic wrap and let it chill in the refrigerator for 1 day. This will allow the cake to settle and the flavors will blend together nicely! You'll want to eat it but have patience!
I cover it with plastic wrap and then put it in a sealed Ziploc baggie to prevent the cake from absorbing the smells of the refrigerator.
Serve after a day or two.
If you need to freeze the leftovers, individually wrap each slice in plastic wrap, place in an airtight container and then store in the freezer. You can thaw the slices out in the microwave.
Serve the cake frozen during the summer!! It'll taste like cream cheese ice cream.
Compared to other recipes, this cheesecake may not be as fluffy or rise as much. The texture should be right in the middle of baked and souffle cheesecakes.
Story Behind this Recipe
I love the flavors of Hokkaido half-cooked cream cheese omelets and Zao Rich Cheesecakes. I have tried many times to recreate the flavor and realized that it's best to use high quality ingredients for ultimate results.
Besides being careful about whipping the egg whites, all you have to do is mix everything together, so it's easy to make. If you whip the egg white too much, it will swell too much while baking and the surface will crack.