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Gourmet Creamy Cheesecake

Welcome back! 
Today, we have another delicious cheesecake. Over the course of the blog, we've made a lot of different cheesecakes involving all different sorts of  variations. So this time, we decided to use a recipe adapted from the Japanese bakery Mr. Cheesecake, who released a recipe for their cheesecake. Their cheesecakes look heavenly, so of course, we had to try it ourselves!

Gourmet Creamy Cheesecake

Ingredients:

  • 1 8-ounce box cream cheese
  • 60 grams sugar
  • 100 grams whipping cream
  • 50 grams white chocolate
  • 1/4 vanilla bean pod
  • 2 egg yolks
  • 230 grams plain Greek yogurt
  • 9 grams lemon juice
  • 20 grams corn starch

Directions:

  1. Prepare the first mixture:
    1. In a double boiler, put the cream cheese and sugar together and mix until soft.
  2. Prepare the second mixture:
    1. In a pot, pour in the whipping cream and white chocolate. 
    2. Cut the vanilla pod in half and scrape the seeds into the pot. Put the pod into the pot.
    3. Put this on the stove at low heat until bubbles start to form on the edge and the chocolate is melted.
    4. Take the pot off the stove and remove the vanilla pod.
  3. Prepare the third mixture:
    1. Take another bowl, put the egg yolks in, and mix.
    2. Put in the yogurt, lemon juice, and corn starch, and mix.
  4. Slowly pour the third mixture into the first mixture and mix while pouring.
  5. Pour the second mixture into the combined mixture, again mixing while pouring.
  6. Line a rectangular tin with parchment paper and pour the batter in.

  7. Bake in the oven using a hot water bath.
    1. Take a pan and put about 2-3 centimeters of hot water.

    2. Pour the batter into a pan and bake it in the oven at 350°F for 25 minutes. Lower the heat to 300°F and bake for 20 more minutes.
    3. At this point, you can raise the temperature back up to around 350°F and bake until the top reaches a nice golden-brown color.
  8. Chill and enjoy!
If you refer back to the original recipe linked at the top of this post, you'll notice a couple differences between that one and this recipe. We opted to not use tonka beans, as they're hard to get, and there was a little bit of discrepancy between translations of whether it was egg or egg yolk. In the end, we used yolks and it turned out great! The texture is super smooth and each of the flavors really stands out: the cream cheese, vanilla, white chocolate, all that stuff. It's really worth the time to bake for something so luxuriously delicious!

-Chefpo
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