Osaka Style Cheesecake… By Lucy Simmons
May 15, 2015
A recipe from Japan and made famous by Pablo and Rikuro's, a sweet lemon cake, very similar to a New York baked cheesecake. It's light, lemony and very moreish, perfect party dessert served with ice cold clotted cream.........
- Prep: 15 mins
- Cook: 1 hr
- Yields: 6-8 Generous
1. Pre-heat the oven to 150C/ gas mark 3. Line a loose bottomed 20cm tin with baking paper and grease the sides. Wrap 3 layers of foil around the outside, base and sides, this will stop the cheesecake from cooking to quickly.
2. Heat the milk to boiling point and pour in a bowl over the cream cheese beating until smooth. Add the cornflour, flour, egg yolks and lemon zest and continue beating until smooth.
3. Beat the egg whites in a clean bowl until they reach soft peaks and keep mixing adding the sugar. Fold the egg whites into the cream cheese mixture and keep folding until it is all combined. Pour the mixture into the tin and place in a deep tray half filled with warm water and cook for 60-70 minutes- it's cooked when it is puffy and golden on top.
4. Remove from the oven, leaving to cool a while, take away the foil and remove from the tin. Serve on to a groovy serving plate, dusting with a little icing sugar and a scattering of lemon zest, most excellent! Serve with ice cream or cream......