Petite Hanjuku Cheesecake

Prep Time : 15 min
Cook Time : 60 min
Yield : 22 mini cheese cake

I literally fell in love with Hanjuku Cheesecake when I first tried in a newly opened Sushi King Restaurant at my area. Same goes to my princess. 

So I determined to make this cake at home as it costs me RM4.24 per cheesecake. And this 22 petite cheesecake? It costs me less than RM30. Though labour costs has yet to be factored in, but it does feel great to be able to enjoy this at the comfort of my own home. Coffee anyone? Haha.

Ingredients:

500g cream cheese
135g fresh yogurt
50g milk
5 large eggs
65g unsalted butter + more for brushing mushipan
1/2 tsp salt
35g corn starch
100g castor sugar

Little icing sugar for deco (Optional)

Steps:
1) Melt room temperature cream cheese in a bowl using double boiler method. Remove the mixture from fire.
2) Add in fresh yogurt and milk. Stir until combined.
3) Separate egg white & egg yolk.
4) Add butter, salt and corn starch to egg yolk, whisk until combined. Pour into cream cheese mixture.Whisk until combined.
5) Strain the mixture to remove lumps.
6) Pre-heat oven at 160 degree celcius.
7) Beat egg whites using an electrical mixer until frothy. Add sugar gradually and beat until soft peak is form.
8) Fold 1/3 of egg whites into the cream cheese mixture using a spatula. Repeat twice.
9) Brush mushipan with soften butter and pour the batter in until 3/4 full.
10) Turn down temperature to 140 degree celcius and steam-bake for 60 minutes or until inserted toothpick comes out clean. In order to do steam-bake, put a pan of hot water in the lowest rack. I use the hot water in Step 1.
11) Cool the cheesecake in the pan for 5 minutes, run a palate knife around the mushipan and drop the cake out, let cool on wire rack before transferring to an air-tight container and chill for at least 2 hours before serving. Sieve some icing sugar on top for decoration.