Japanese Cheesecake

 

Japanese Cheesecake 

8"

A

250g cream cheese

50g butter

70g sugar

B

100g milk

C

5 large yolks

D

1tbsp lemon juice

E

60g flour

20g cornstarch

F

5 egg whites 

70g sugar

1/4tsp Cream of tartar

* Double boiled A stir until melted and combine.

* Add in C to combine off heat.

* wait till warm to cool add in C mix well with whisk and add in D and follow with E. 

* Sieve batter and set aside.

* Beat F to soft peak. Fold into batter in 3 batches. 

* Line base, grease the side no line or you may line side. 

* place on a larger pan with hot water. And put cheese cake pan inside.

* waterbath bake at 160c 1 hour 10 minutes.

* Removed the water pan, return cake re-bake 160c for 5 minutes to dry the side. 

* Let it cool and chill before serve.