Salted Cheesecake
Light, fluffy, and melt-in-your-mouth, this savory cheesecake has a silky-smooth texture.
Ingredients
Cream cheese (softened)
250 g
Unsalted butter (softened)
30 g
Fine granulated sugar
80 g
Egg yolks
3
Cornstarch
15 g
Lemon juice
1 1/2 tbsp
Egg whites
3
Apricot jam (strained)
60 g
Water
2 tbsp
Instructions
1
Mix cream cheese and butter together
Place material A in a bowl and beat with an electric mixer until it becomes a smooth, creamy consistency.
2
Add sugar and egg yolks
Add half of the fine granulated sugar (40g) and beat with an electric mixer until the mixture whitens. Add the 3 egg yolks one at a time and mix evenly.
3
Add cornstarch and lemon juice
Sift in the cornstarch and fold in with a rubber spatula. Add the lemon juice and continue to fold until evenly combined.
4
Whip the egg whites to a meringue
Place the egg whites in a separate bowl and beat gently with an electric mixer. Add the remaining fine granulated sugar (40g) in several additions and whip until stiff peaks form.
5
Fold in a portion of the meringue
Add 1/3 of the meringue from step 4 to the batter from step 3 and mix on low speed with the electric mixer. This makes it easier to fold in the remaining meringue.
6
Fold in the remaining meringue
Add the remaining meringue to the batter from step 3 and fold gently with a rubber spatula. Take care not to deflate the meringue.
7
Pour the batter into the mold
Pour the batter from step 6 into the prepared mold and smooth the surface evenly.
8
Bake in a water bath
Pour plenty of boiling water into a baking pan containing the mold from step 7, then bake in an oven preheated to 140°C for about 60 minutes.
9
Remove the baking paper and cool in the mold
Once baked, place on a cake cooling rack and peel away the baking paper from the sides. After the steam has dissipated, refrigerate in the mold for about 1 hour. Cook material B and spread it generously over the cake.
