Japanese Cheesecake

Japanese Cheesecake

It melts in your mouth with full taste of cheese.
A 'lighter' cheesecake compared to New York Cheesecake. Yummy!  I love it as much as I love New York Cheesecake.

Ingredients

(A)

160g      Cream Cheese

25g        Butter

120g      Milk

(B)

40g        Flour

30g        Cornflour

(C)

4             Egg Yolks

(D)

4             Egg Whites

1/8 tsp   Cream of tartar

100g       Sugar

Pinch of salt

Directions

1.      Grease and lined the bottom of two 20cm oval pans (or I have used one a 8-inch round cake pan).  Wrap outside of the pans in foil (prepare for baking in water bath).

2.      Place (A) in mixing bowl and stir until thick.

3.      Add (B) and mix until well combined.  Add (C) and mix until well blended.

4.      Whip the egg whites in (D) until foamy.  Then add the remaining (D) ingredients.  Continue whipping until soft.  Add it into cheese mixture from step 3.  Mix well.

5.      Pour the cheese filling onto the prepared baking pan.  Bake in water bath at 160C for 40-45 minutes or until firm and golden brown.

6.      Remove cake from the oven.  Remove the cake from the pan immediately.  Set aside to cool.

Other cheesecake recipes

http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html