Fluffy Tokyo Cheesecake, Sweetened with Monk Fruit

Method

1. Put 60 grams of butter, 300 grams of cream cheese and 150 ml of oat milk in a small ceramic bowl and melt them over simmering water, stirring until the butter and cream cheese have dissolved into the milk and the mixture is smooth.
2. Put the yolks of 6 eggs in a bowl and whisk them with 1 teaspoon of vanilla and 31.5 grams of kOBE Monk Fruit Blend.
3. While the butter and milk mixture is still warm, pour in the yolks and beat until thick and smooth. Sift in 50 grams of all purpose flour, 30 grams of cornstarch and 1 teaspoon of baking powder, mix, then strain the batter for an even smoother texture.
4. Whip the egg whites with 1 pinch of salt and the remaining 31.5 grams of kOBE Monk Fruit Blend until the whisk lifts a sharp peak.
5. Fold the whites into the egg and milk mixture in 3 additions, lifting gently from the bottom up so the bubbles survive.
6. Pour into a round tin, set the tin in a tray and add a little water to the tray. Bake at 180 degrees C for 30 to 40 minutes, until the top is risen and deep golden and a skewer comes out clean.
7. Cool the cake, then cut it into small wedges.

Tips

• Melting the butter, cream cheese and milk over water and straining the batter are the two steps that decide the texture.
• A tray of water underneath keeps the cake moist and stops the top from cracking.
• Add the yolks while the butter and milk mixture is still warm to the touch, since a cold one makes the flour clump.
• Fold the whites in three times, lifting gently from the bottom with each addition.