Japanese Cheesecake with an Italian touch

 This is one of the best desserts I’ve ever cooked. You already know that I love cheesecakes and I am always searching for interesting variations. This is one of the best I have found, as it combines a number of characteristics that in my opinion make any dessert perfect.
  

 It is spongy and fluffy, with very little sugar and butter. As you can see in the pic, I made individual versions of it, but as I can see in other blogs the original is served as a block and then you cut slices.
I do not know what are you still doing reading this, go to the store to get your mascarpone and enjoy this dessert during the weekend.

INGREDIENTS

• 250 g of mascarpone cheese.
• 50 ml of whole milk
• 3 eggs
• 75 g of white sugar
• 25 g of butter (and a bit more to grease the mold)
• 30 g of flour
• 10 g of cornstarch
• 10 g of cream of tartar
• Grated rind from one lemon.
• a pinch of salt.

PREPARATION

1. In a small pot, melt the butter, with the cheese, the milk and the sugar at medium heat, resulting in a cream.
2. In another bowl, separate the whites from the yolks.
3. Beat the whites with the tartar and the salt until soft peaks.
4. Mix the yolks with the flour, the lemon rind, the cornstarch and the cream of cheese.
5. Mix slowly the whites with the obtained cream, with envolving movements to keep the soft texture.
6. Grease the mold and pour the mix into it.
7. Cover with tinfoil and bake au bain marie for 45 min at 180C.
8. After that time, leave it in the open with the door open to minimize the temperature change. Leave it rest overnight in the fridge.
9. Serve with marmalade or covered with caster sugar.

Bon profit