MAGIC CHEESECAKE: 魔法のチーズケーキ

 About 2-3 years ago this cake was very popular, because you only make one batter but you will get 3 layers from it.

The base of the cake is the flan, next one is custard and the top is sponge. I made it many times but still wonder why my sponge is quite thin, finally I found the answer in one of Japanese magazine. The key is the mixing method! You don't need to mix the meringue until fully combine, a trace of the meringue is fine and it will be the sponge part. Because this cake is a cheesecake (we use cream cheese as a base), so the cake will be heavier than original Gâteau magique ^^. I don't want my cake to be too sweet, so I use only 70g of sugar (for the base part) but you can add 10-15g if you want more sweetness in your life.
Serve with a cup of coffee is the best for me but you can serve it with some fruit (berry family is great choice) to make it more delicious.

For basic recipe click: Gâteau magique à la vanille 

สูตรภาษาไทย: เมจิกชีสเค้ก, MAGIC CHEESECAKE: 魔法のチーズケーキ

Youtube: MAGIC CHEESECAKE: 魔法のチーズケーキ

日本語のレシピ：MAGIC CHEESECAKE: 魔法のチーズケーキ

MAGIC CHEESECAKE

Using 20 cm cake pan

200g .................................. Cream cheese, soft
1/2tsp ................................ Vanilla extract
4 ........................................ Egg yolks
70g ..................................... Granulated sugar
90g ................................... Cake flour
360ml ............................... Milk

Meringues
4 ........................................ Egg whites
60g .................................... Granulated sugar
1/4 tsp.................................. Salt

Preheat an oven to 150C.
Line 20 cm round cake pan with 1 piece of baking paper.

 Beat the cream cheese with vanilla and granulated sugar until smooth and fluffy.
Add the egg yolks and beat until combine.

 Sift the flour into the bowl, and beat to combine.

 Mix in the milk.

 Until fully combine.

 Whip the egg whites with salt until foamy.
Add the granulated sugar gradually, and whip until firm peaks formed.

 Mix 1/4 of the meringue into the cream cheese mixture.

 Fold the rest of the meringue in 2-3 additions.

 The meringue will be visible and it's the key ^^.

 Pour into the prepared pan.

 Bake for 40-45 minutes.

 Let it cool completely and refrigerate overnight or until fully set.

Cut into pieces and enjoy!

MAGIC CHEESECAKE: 魔法のチーズケーキ