Lost Soul

Custard Cheesecake Recipe
Ingredients:
3 eggs (separated into yolks and whites)
70g sugar
20g corn starch
200mL milk (Note: make sure it’s warm before mixing)
5g vanilla bean paste (Couldn’t find any in Pinkie’s kitchen, so I skipped it. Can’t use vanilla extract for the same effect without making the cheesecake watery. Cake without it has a bit more of a tangy aftertaste due to the cream cheese, can be offset with a sweet-tasting jam on top, like strawberry.)
20g unsalted butter
200g cream cheese
10g lemon juice
10g cake flour
Optional: jam/preserves
Note: these ingredients are measured with a 30 cm. cake tin in mind. Adjust ratios according to size of tin.

Prep: Oven preheated to 150° Celcius (300° F)
1. Separate yolks and whites
2. Whisk yolks with 20g of sugar and corn starch
3. Add warm milk and vanilla bean paste
4. Put mixture on stove and keep stirring. When you see it start to curdle slightly when you stir, take it off
5. Take butter and stir in completely while mixture is still warm
6. Whisk cream cheese alone in a separate bowl until it becomes smooth
7. Add custard to cream cheese and mix
8. Sift cake flour into mixture and stir
9. Prep meringue by using egg whites and whisking them with hand mixer
10. Once whites become foamy, add rest of sugar in 3 batches
11. After sugar is added, keep mixing until consistency is soft peaks (Note: check for this by lifting the hand mixer all the way out of the meringue. If the strands that are formed maintain their shape, but wilt back into the mixture, that’s soft peaks. Should take close to 5 minutes if done correctly)
12. Fold meringue into custard in at least 2 batches. (Note: never all at once. Will get air pockets in mixture and cheesecake will either get lumpy or explode. Sometimes both, not fun)
13. Lather collapsible cake tin with butter and put baking parchment over butter
14. Once lined, pour cake mixture into tin and tap tin to make sure no pockets of air remain
15. Prepare steam bath by using 2 different sized tins larger than the cake tin you’re using. Pour water in largest tin, place other tin in water, then cake tin in that one. Want the effect of the steam bath without having the water touch the cake tin. (Note: make sure your water is at boiling temperature before putting it in oven, steam bath won’t have effect otherwise)
16. Bake for 60 minutes or until cake becomes slightly golden brown
17. Let rest in oven for ~10 minutes. Can instead let it rest for a few minutes in the oven then a few minutes in the fridge if desired
18. (Optional) Spread jam/preserves on top of cheesecake once cooled. Apricot, strawberry, or raspberry jams work best (Note: if you brush the preserves on, it’ll give the cheesecake a nice, glossy finish. Good for restaurants if trying to be fancy)