Name: Japanese Style Cheesecake with Strawberries
Prep time: 90 min
Cook time: 60 min
Yield: 12
Cuisine: Japonesa
Ingredients: 1 cup whole milk; 250 grams Philadelphia® cream cheese; 60 grams butter; 6 eggs, separated egg whites and yolks; 3/4 cups sugar, or to taste; 1/4 tablespoons lime juice; 1 lime, zest; 1/4 cups cornstarch; 3/4 cups wheat flour

Preparation

30 mins

Low

Preheat the oven to 200°C. In a container, heat the milk, do not boil it, just warm it slightly. Add the cream cheese and butter, mix everything well until the cream cheese melts and dissolves in the milk. Once everything is well incorporated, let it cool completely and add the 6 egg yolks. Be careful not to overheat the milk because otherwise, you will cook the yolks when you add them. In another container, mix the flour and cornstarch. Gradually add the mixture we made with the cream cheese and stir everything well. Mix until there are no lumps. Beat egg whites for about 2 minutes. Add the lemon juice and zest, and beat for another 5 minutes. Add the sugar and beat until the egg whites are at the turrón stage and form peaks. Using a spatula, gently fold the egg whites into the cream cheese mixture. Do not mix too much, just enough to combine the ingredients. Pour the mixture into a baking mold (previously greased or lined with parchment paper). Cover it with aluminum foil, and bake it in a water bath for approximately 50 to 60 minutes. If you want it golden, remove the aluminum foil from the pie halfway through the baking time so that the top browns. Check if it is ready using a toothpick or knife. When the pie is ready, turn off the oven and let the pie rest in the oven with the door slightly open for about 10 more minutes. Remove the pie from the oven and let it cool to room temperature. Place it in the refrigerator for at least 2 hours before serving. Done!