in honor of the upcoming Valentines day, I made something sweet and delicious – white chocolate japanesse cheesecake. And decorated them with raspberries which are completely out of season but are a perfect pairing with the sweet cheesecake. I serve this desert with the white semi dry cava.
Recipe for Cheesecake
This is a simple cake to make. It is similar to suflee and is light and fluffy. The biggest issue is to whip up the egg whites and to fold them gently into the rest. I made 2 12 cm mini cakes, that were served individually, and this is how:
150g white chocolate
1 tsbp vanilla sugar
2 Tbsp potato flour
pinch of salt
1 Tbsp powder sugar
150g fresh or cream cheese
Divide the egg yolks from whites. Mix the egg yolks with cheese in separate bowl. Add potato flour and vanilla sugar. Melt the white chocolate and mix it in the egg yolk mixture.
In separate bowl mix the egg white with pinch of salt until soft peeks form. Then add the powder sugar and mix until hard peeks form and it is nice and glossy. Then fold into the egg yolk mixture.
Put the batter to the cake molds and put into the over heated to 170 °C for about half an hour, until the cake is done. Then leave to cool in the oven.
Serving the cake
If you made small cakes, then serve them individually, dusting the tops with powder sugar and adding fresh raspberries or strawberries on top. Serve with semi sweet white sparkling wine.