Restaurant Quality! Rich and Substantial Cheesecake

Name: Restaurant Quality! Rich and Substantial Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams Cream cheese; 30 grams Butter; 3 Eggs (Separate into egg yolks and egg whites); 100 grams Sugar (divide into 80g and 20g portions); 40 grams Cake flour; 50 ml Milk; 50 ml Heavy cream; 2 tsp Lemon juice; 1 tsp Rum (optional)

cookpad.japan @cookpad_jp

Using my mother's 20 year old recipe as a reference, I came up with my own version.

The cake will puff quite a bit when it's bakws,but it will sink gradually when chilled, and will become very rich and substantial. As it becomes denser and richer it becomes more delicious.
Be sure to whip the meringue well until it forms firm peaks. Recipe by A.Honotan

Using my mother's 20 year old recipe as a reference, I came up with my own version.

cookpad.japan @cookpad_jp

Using my mother's 20 year old recipe as a reference, I came up with my own version.

Saved

Ingredients

6 servings

250 gramsCream cheese
30 gramsButter
3Eggs (Separate into egg yolks and egg whites)
100 gramsSugar (divide into 80g and 20g portions)
40 gramsCake flour
50 mlMilk
50 mlHeavy cream
2 tspLemon juice
1 tspRum (optional)

Saved

Steps

1

Microwave the cream cheese for 30~40 seconds to soften it.
2

Add the cream cheese, softened butter, and 80g sugar, and knead well.
3

Add the egg yolks, heavy cream, milk, lemon juice, and western sake to step 2, turn into a paste, sift in the cake flour, and mix.
4

Put the egg whites in another bowl and beat well. Add 20 g of sugar and beat again.
5

Add the meringue from Step 4 to the Step 3 bowl, and mix well so that it's evenly blended.
6

Grease a mold with butter and place it on an oven sheet. Pour the batter from Step 5 into the mold. Bake in an oven preheated to 160 °C for 50~60 minutes.
7

Let it cool down when it's baked, then refrigerate overnight.