Recipe of Today: Japanese Cheesecake

Ingredients (For one 8-inch cheesecake)

• 9 ounces white chocolate
• 8 ounces cream cheese, room temperature
• 6 large eggs, separated, room temperature

Instructions

• Preheat oven to 350°F. Line the bottom of an 8-inch cake pan with parchment paper. Cut a 21x5-inch strip of parchment, butter or oiled parchment and line the sides of the pan. Center the pan on a large piece of foil, then fold the foil over the sides to keep water out of the pan.

• Place the white chocolate in a medium heatproof bowl and heat in the microwave for 20 seconds (or place the bowl on a saucepan with little to no boiling water), stirring occasionally, until melted. Pour to a large bowl and add cream cheese. Cool slightly, then add the egg yolks and mix well.

• Using your Kitchenin KM50 Stand Mixer, beat egg whites until stiff peaks form. Add a small portion of egg whites to the chocolate mixture and stir until lightened. Gently toss in remaining egg whites in two portions until well combined.

• Put the batter into the prepared pan. Place the pan in a baking dish and add warm water to half the cake pan. Bake cheesecake until set, 40-45 minutes. Turn off the oven and leave the pans in the oven for 15 minutes, then transfer to a wire rack and allow to cool completely. Remove cheesecake from pan, transfer to a plate, and cool until cold, at least 4 hours or up to overnight. Enjoy!