The Japanese Cheesecake is often seen sold in oriental sweet shops and/or bakeries in China Town, but it’s not actually too hard to make at home. Its soft and fluffy texture makes it melt in your mouth when you put it in your mouth. The slight lemon tang that it has, makes the cheesecake light and refreshing so that you can have another piece!
250g Cream Cheese (cubed and softened)
60g Butter (softened)
6 Egg Yolks
55g Self Raising Flour
20g Corn Flour
6 Egg Whites
1/4 tsp Cream of Tartar
100g Caster Sugar
Zest of 1 Lemon
- Preheat oven to 150°C / 300°F / Gas Mark 2.
- Pour the milk into a large bowl. Place the bowl over simmering water. Add the cream cheese. Stir occasionally, until it has dissolved completely and the mixture turns smooth. Stir in the butter and mix well. Remove from heat and let it cool down slightly. Then add the egg yolks and combine well.
- Mix together the self raising flour and the corn flour. Sift in the flour into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest and then set aside.
- Place the egg whites in a large clean bowl. Using an electric mixer beat the egg whites for a few minutes then add cream of tartar and sugar continue to blend again. Blend until very stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture gently with a spatula.
- Pour the mixture into the two loaf tins. Place the loaf tins into a water bath in larger baking tray. Bake for about 50 to 60 minutes. It is ready when a skewer inserted into the cake comes out clean.
- Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the loaf tins and let cool completely on a wire rack. Chill in a fridge for about 3 hours and serve when ready.
Recipe altered from en.christinesrecipes.com.
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