Japanese cheesecake

Make a special cake to the one you love!

Ingredients Serves: 8

• 225g cream cheese

• 120ml milk

• 45g unsalted butter

• 85g self-raising flour

• 2 tablespoons cornflour

• 6 egg yolks (Closed loop farm)

• 1 tablespoon fresh lemon juice (Closed loop farm)

• 6 egg whites (Closed loop farm)

• 10 tablespoons caster sugar

• Viola flowers (Closed loop farm)

• Cronflowers (Closed loop farm)

• Rose (Closed loop farm)

• Kale microgreen (Closed loop farm)

Preparation:20min › Cook:1hour 10min › Extra time:1hour cooling › Ready in: 2hours30min

1. Preheat oven to 160 degrees C. Lightly grease a 20cm round cake tin and line with baking parchment.

2. Place cream cheese in a bowl with milk; soak for 20 minutes.

3. Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.

4. Sift self-raisiing flour and cornflour together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.

5. Beat egg whites, limon juice in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.

6. Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared cake tin. Place tin inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.

7. Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

8. Garnished with flowers and microgreens. Enjoy!