Double Layer Japanese Cheesecake
* 113 grams cream cheese
* 1 tbsp. butter
* 2 tbsp. milk
* 2 large eggs, separated
* 2 tbsp. cake flour
* 1 tbsp. cornstarch
* 1/8 tsp. cream of tartar
* ¼ cup sugar
* 85 grams cream cheese
* 2 large eggs
* 1/3 cup sugar
* 1 cup whipping cream
* store-bought chiffon cake, or berries (to garnish)
1) Make the baked layer: Combine cream cheese, butter and milk in a double boiler over high heat, making sure the bottom of the bowl doesn’t touch the boiling water in the pan. Stir occasionally until mixture is smooth and thick. Remove from heat, transfer to a large mixing bowl and set aside to cool completely.
2) Once mixture has cooled, fold in egg yolks, flour and cornstarch. Stir using a wire whisk.
3) Pre-heat oven to 325◦F
4) In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium high speed until foamy. Add cream of tartar; mix again. Gradually add sugar, 1 tablespoon at a time; whip until soft peaks form.
5) Add 1/3 of the whipped egg whites into the cream cheese mixture; mix gently using a wire whisk. Add the rest of the egg whites and fold gently until mixture is well combined.
6) Pour mixture into an 8-inch round pan lined with parchment paper. Place pan in a larger baking pan. Fill the larger pan with water until halfway up the sides. Bake in the pre-heated oven for 25 to 30 minutes. Make sure to carefully monitor the temperature of your oven to avoid burning the cake.
7) Carefully remove round pan from water and set on a wire rack to cool completely.
8) Make the whipped cream cheese layer: In the bottom of an electric mixer fitted with the whisk attachment, beat cream cheese until smooth and creamy. On medium speed, add egg yolks one at a time. Gradually add sugar; mix until smooth. Transfer to a bowl.
9) Clean the mixing bowl and re-attach it to the electric mixer fitted with the whisk attachment. Whip cream on medium speed until soft peaks form. Gradually add the cream cheese mixture. Whip on medium speed until well combined and mixture holds its shape.
10) Pour whipped cream cheese filling over the cooled cheesecake layer. Spread evenly then allow to set for about 2 hours or overnight.
11) If desired, process chiffon cake in a food processor until fine. Unmold cheesecake and completely cover the top and sides of the cake with the chiffon cake crumbs. Top with fresh fruit, if desired.