Japanese cheesecake

Ingredients

Steps

Cream with a spatula the cream cheese
Add the butter and cream it also with the spatula
Add the sour cream and start using a whisker (do not put the spatula still to clean…)
Divide the eggs
add the yolks in your mix and incorporate them
Shift the flour in your mix
Pass the mix thorough a sieve (the remaining you can use it for this recipe: Pasta with broccoli and peppers
Whisk to stiff peaks the egg whites with the sugars and the salt
Add 1/3 of the egg whites to the yolks mix (use the spatula to do this)
Add once more 1/3 of the egg whites to the yolks mix
Add the yolk mix in the remaining 1/3 of egg whites and mix
Add a baking paper in your baking pan (I used one of 15cm)
Preheat the oven at 160 degrees Celsius
Add the mix in your baking pan (scrap all the mix with the spatula!) and tap it for a couple of times, so that the air bubbles come up
Bake for 10 minutes
Lower the temperature to 150 and bake for 50 minutes till golden brown
Wait for it to cool down before cutting it and serving it with powdered sugar or you can use a marmalade and make it more liquid with a liqueur like rum or whiskey