Japanese Cheese Cake

This my second challenge in Baking Partners, first I need to thank Reeni and Swathi for choosing such a wonderful cheesecake for this month. Recipe source Dinna.

Ingredients:

Eggs	6
Powdered sugar	5 oz
Butter	2 oz
Cream cheese	9 oz
Milk	100ml
Lemon juice	1 tbsp
Cake flour	2 oz
Corn flour	1 oz
Salt	1 tsp

 

Directions:

1. Separate egg yolk and white in two large bowls. Let it come to room temperature. Mix cornstarch, cake flour and salt set aside.
2. Melt cream cheese and milk over a double boiler, when the cheese is almost melted add butter and mix well and remove from double boiler and allow it to cool completely.
3. Mean while beat egg yolk well, add to the cooled cheese mixture. Fold in the flour mixture and lemon juice and mix well without lumps.
4. Using a strainer filter the cheese and flour mixture and set aside.
5. Whisk egg whites by adding sugar little by little until soft peaks form.
6. Add egg whites to cheese mixture and fold well (Mix small amount at a time).
7. Grease eight inch spring form pan, wrap the bottom with aluminum foil (two or three times this is to prevent leaking).
8. Bake the mixture in waterbath (place the spring form pan in a large pan with 1 inch hot water) for 1 hour 10 – 20 minutes at 325°F or until golden brown on top.
9. Allow it to cool and serve.

 

Tips:

• I baked mine at 300ºF, oven temperature might vary, keep an eye while baking if your cake rise or turn brown very fast then you might reduce the temperature.
• Before you take your cake out of the oven open your oven door half way for 10 – 15 minutes and then take it oven.

 

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