Hanjuku (half baked) Cheese Cake
300g Cream Cheese, softened to room temperature
40g Unsalted Butter
3 Eggs yolks (60g)
20g Corn Starch
80g Sour Cream
1/2 tsp salt (omit if using salted butter)
1 tsp vanilla extract
3 egg whites (90g)
Melt the butter in the microwave. Beat the cream cheese in a stand mixer then add the melted butter and whisk until well blended. Set aside. (You can also use the hand whisk to do this part, just thaw the cream cheese until really soft to make it easier.)
In a separate bowl, using the hand whisk, mix together the egg yolks and sifted cornstarch until smooth. Add sour cream and mix well. Next add in the milk and mix until combined. (Again, thaw the sour cream to make it easier on the elbow:P)
Add the egg mixture into the cheese mixture and mix until fully incorporated. Strain if you must.
Whip the egg whites until foamy then gradually add sugar and beat until just reached soft peaks.
Gently fold the meringue into the cheese mixture.
Pour into an 18cm (7″) round pan (line the bottom and grease the sides well). If using removable bottom pan, make sure you wrap it with several layers of aluminium foil.
Preheat oven to 170C. Bring temperature down to 150C and put in your batter to bake in water bath for 60 minutes, bottom rack.
Chill it over night before serving.
Original recipe from here
Variation to bake a Chocolate Hanjuku:
Replace 100g cheese with chocolate (I used dark chocolate buttons 54% chocolate). Just nuke it with butter and add to the cheese to cream. For chocolate version, I used 90g sour cream. The rest of the steps are the same.