Chocolate Japanese Cheesecake
9 oz (250g) cream cheese, room temperature
3 1/2 tbsp (50g) butter, room temperature
3.5 fl oz (100ml) milk
Melt over bain-marie
1 tsp (5g) vanilla extract
6 eggs
Separate whites from yolks
Add yolks to cream cheese mixture
1/4 cup (30g) flour
1/4 cup (30g) unsweetened cocoa powder
2 1/2 tbsp (20g) cornstarch
Stir to combine
1/2 tsp (2g) salt
Whip whites until foamy
Gradually add 3/4 cup (150g) sugar
Whip the whites until soft peaks form
Gradually fold the whipped whites into the cream cheese mixture
8 inch (20cm) pan, bottom and sides lined with parchment paper
If you use a springform pan wrap the pan in a cooking bag and 2 layers of heavy duty aluminum foil
tap the pan to release air bubbles
place the pan into a larger pan
Pour hot water until about halfway up the sides of the pan
Bake for 70 minutes on lower rack
turn off the oven
leave the cheesecake in the oven with the door slightly opened for 15-30 minutes
Let it cool
Dust with powdered sugar before serving
Decorate with chocolate sticks