Japanese Cheese Cake in Air Fryer

JAPANESE CHEESE CAKE in AIR FRYER

Ingredients:

For the Cream Cheese Batter:

• 125 grams cream cheese
• 3 egg yolks
• 35 grams caster sugar
• 30 grams unsalted butter
• 50 ml full cream milk or whole milk
• 1 tbsp vanilla essence/extract
• 30 grams superfine flour/ cake flour/ 27 gram APF sifted + 2.5 grams cornstarch
• 10 grams cornstarch
• 1/8 tsp salt

For Meringue:

• 3 egg whites
• 1/4 tsp lemon juice or 1/4 tsp cream of tartar
• 30 grams caster sugar

Note: you can double the measurements to make an 8 x 3 inches cake if using an oven.

Procedure:

1. Preheat airfryer at 150 degrees celcius.
2. Grease the mini spring form pan with butter and line with parchment paper under and along the sides.
3. Whisk cream cheese until smooth in a warm water bath, (low heat) add butter until dissolve and then add milk and stir well.
4. Add egg yolks and whisk.
5. Add 30 grams sugar and whisk.
6. Add vanilla and stir well until batter is smooth. 
7. On separate bowl whisk the egg whites at low speed until foamy.
8. Add lemon juice and beat at high speed until bubbles becomes small but visible.
9. Gradually add the sugar and beat until soft peak.
10. Fold the meringue 1/3 at a time into the batter until completely incorporated.
11. Pour into the prepared pan or muffin pan, tap the pan into the counter to release air bubbles.
12. Pour hot water in the lower tray of the air fryer almost near the level of the mesh of the metal basket (water bath method). Bake for 15-20 mins at 150-180 degrees celcius depends on your air fryer you can open and check it. 
13. Let it cool and chill overnight.

Notes:

• Prepare the cream cheese batter first before you beat the meringue.
• Cream Cheese I tried using the regal brand triangle cream cheese 15g/triangle so I used 9pcs or the al marai or nadec brand.
• Caster sugar is finer than granulated so if you have granulated sugar just grind it lightly in the grinder.
• 30 grams cake flour can be replaced with 27.5 grams of APF plus 2.5g of cornstarch.
• I used vanilla essence to add flavor or you can replace it with 1tbsp lemon juice and 1 tsp lemon zest.
• For the cake pan because i am using air fryer I used my mini spring form pan and lined it with parchment paper under and on the side so it will not stick and to remove the cake easily after.
• When folding the batter into the meringue the batter should be a little warm at least 40-50 degrees celcius.
• Do not overbeat the meringue it should be in the soft peak stage.
• No leavening agent is used since we are using the meringue method do not add any.
• Cream of tartar can be replaced with lemon juice.
• Gently fold the meringue into the batter to avoid deflation of tiny air bubbles in the meringue it should be well incorporated.
• Water bath is used for the right moisture.
• To avoid wrinkle top of the cake let the cake sits 30mins inside the air fryer slightly open and remove afterwards.

End.....

Credit to the Original recipe from:

www.craftpassion.com

By: Maerz