Recipe JAPANESE STYLE CHEESECAKE

To prepare this dish

Ingredient list: Mixture 1
1125 g whole milk
300 g Excellence whipping cream 35% fat
180 g Elle & Vire gourmet butter 82% fat; Mixture 2
375 g whole milk
180 g egg yolks
200 g maizena
10 g vanilla oil; Mixture 3
Juice of 2 lemons
1000 g Original american cream cheese 34% fat; Mixture 4
575 g egg whites
390 g fine sugar

Elle & Vire products used: Excellence whipping cream 35% fat; Elle & Vire gourmet butter 82% fat; Original american cream cheese 34% fat

1
Mixture 1

Bring all ingredients to the boil.
2
Mixture 2

Mix these ingredients together. Boiled ingredients on top of the second mixture and let thicken for 1 minute (English style).
3
Mixture 3

Add the hot mixture (Mixtures 1 and 2) to the cream cheese and lemon and mix well.
4
Mixture 4

Whip the egg whites and caster sugar until fluffy. Fold into the cream cheese mixture. Pour into a greased mould and place a thin layer of sponge cake at the bottom. Bake in a bain marie for 30 minutes at 160°C (320 °F) at the bottom and 200°C (392 °F)at the with the steam exhaust valve open. Leave to set in the fridge overnight.