Japanese Cheesecake

Ingredients

- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt

Method

1. Preheat the oven at 160C. Melt cream cheese, butter and milk
over a double boiler. Cool the mixture. Fold in the flour, the
cornflour, salt, egg yolks and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the
sugar and whisk until soft peaks form.

3. Add the egg whites to the cheese mixture to and fold well.

4. Pour into an 8-inch round springform cake pan or removable-
bottom cake pan (lightly grease and line the bottom and sides of
the pan with greaseproof baking paper or parchment paper). Wrap
the base of your cake tin with aluminum foil, to prevent seepage.

5. Bake cheesecake in a water bath for 1 hour 10 minutes or until
set and golden brown at 160C.

6. Leave to cool in oven with door ajar, about 30mins to 1 hour.