Soft Japanese Cheesecake

Ingredients A

• Cream cheese 250 g
• Unsalted butter 50 g
• Fresh milk 100 ml

Ingredients B

• Cake flour 60 g
• Corn starch 20 g
• Salt ¼ tsp
• Egg Yolk 6 nos
• Lemon juice 1 tbsp

Ingredients C

• Egg white 6 nos
• Cream of tartar ¼ tsp

Ingredients D

• Fine granulated sugar 140 g

Method

1. Melt Ingredient A over a double boiler. Fold in Ingredient B and mix well.
2. Make the meringue by whisking Ingredient C until foamy. You can beat it with a mixer. Add in Ingredient D and whisk until soft peaks form.
3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (line the bottom and sides of the pan with baking paper).
4. Bake cheesecake in a water bath for 1 hr 10 minutes or until set and golden brown at 160C.