Milk Chocolate Japanese Cheesecake

Instructions

1. 1

   Preheat oven to 180°C (350°F).

   Tip: Use oven thermometer to ensure accurate temperature.

2. 2

   In a large mixing bowl, whisk together flour, sugar, bread flour, and salt.

   Tip: Make sure to sift flour mixture before adding to the rest of the ingredients.

3. 3

   In a separate bowl, whisk together softened butter, large eggs, sour cream, and milk.

   Tip: Use stand mixer or whisk to beat ingredients until smooth.

4. 4

   Add flour mixture to the wet ingredients and mix until combined.

   Tip: Be careful not to overmix.

5. 5

   Pour batter into a greased 20cm (8 inch) springform pan.

   Tip: Use non-stick spray to prevent cheesecake from sticking to the pan.

6. 6

   Bake for 25-30 minutes or until the edges are set.

   Tip: Do not open oven door during baking to prevent cheesecake from cracking.

7. 7

   Let cheesecake cool completely in the pan.

   Tip: Use long, thin spatula to release cheesecake from the pan.

8. 8

   Melt milk chocolate in a double boiler.

   Tip: Add 1 tablespoon of unsalted chocolate to the melted chocolate to create the chocolate sauce.

9. 9

   Cut cheesecake into slices and serve with chocolate sauce.

   Tip: Garnish with whipped cream or chocolate shavings for added texture and flavor.