Japanese Style Cheesecake
Quescrem Regular 400 g
Cream 35% FAT 130 g
Sugar 126 g
Lemon juice 10 g
Cornstarch 64 g
Egg yolk 90 g
Egg whites 180 g
Mix the Quescrem Regular with the cream and lemon juice. Add the egg yolk and cornstarch, mix well until no lumps are left.
Next, make a meringue with the egg whites and sugar. Mix the meringue with the previous cream gently in order not to go down too much.
Fill up butter-greased sugar-smeared molds ¾ of the way. Oven bake in bain Marie at 160°C for 80 minutes. Turn o¬ the oven and let sit for 10 minutes. Let it cool well before serving.
Don’t whisk the egg whites too much for the meringue. This will help the cake to stay more uniform.