Komura Kentaro is a Japanese chef. He’s famous for his modern and easy style (everything that he make seen easy and quick). This book: バーンと、うれしいおやつ (Brunch and Good Snack) has a lot of easy recipes ( French toast, cookies, pound cake, pudding and etc.). And if you want to follow his style using your hand to cream the butter is a good start.
This cheese cake is the first recipe that I try many year ago (I got this book for 4 years now.) but I still make it now and then. Using your hand to cream the cheese and butter is quite fun and it’s really help to soften the cheese faster. Because the cake is not so sweet and a little bit tangy, it’s great to serve with fruit compote, jam, preserve or even a fruit topping.
KENTARO’S CHEESE CAKE
Make 20 cm cake in a pie pan
Cream cheese, softened to room temperature 200g
Unsalted butter 40g
Egg yolks 3
Lemon juice 1 tablespoon
Lemon zest a little
Cake flour (sifted) 30g
Egg White 3
Sugar 1 tablespoon
Preheat the oven to 160°C. Brush the pan with butter.
Cream the cream cheese and butter together in a bowl with your hand (ok, you don’t have to cream the butter with hand like Kentaro always does). When the cheese and the butter are homogenized, add the sugar mix until combined. Pour the egg yolk in a bowl little by little until they are smooth mix in the juice and zest of the lemon then add the cake flour. Set aside.
Make the meringue by pouring the egg white into a clean bowl, beat with an electronic beater until white add sugar and beat until soft peaks form.
Lighten cream cheese mixture with one third of the meringue. Gently fold in remaining meringue until all the meringue is distribute. Pour the mixture into pie pan.
Bake for 40-45 minutes until the surface is golden the cake will puff up like a soufflé but it will deflate when get outside of the oven.
Serve with the companion of your choice, it’s your cake now.
Recipe from:バーンと、うれしいおやつby ケンタロウ