Japanese Cheesecake - Revisited

When was the last time I baked this Japanese Cheesecake? That was in 2008, 4 years ago! >.< This time round I halved the original recipe and yield a 7" round cake :) I can't help but admiring my own cake hahaha. It looks so perfectly flawless on top without any cracks! Oh the cake is so light & tasty that me and my 2 kids gobbled down 3/4 of the cake!

Recipe adapted from The Lil Teochew*

Ingredient (7" round cake)

• 125gm cream cheese
• 25gm butter
• 50ml fresh milk
• 30gm plain flour
• 10gm corn flour
• 3 egg yolks
• 1/2 tbsp lemon juice
• Pinch of salt
• 3 egg whites
• ¼ tsp cream of tartar
• 70gm caster sugar

Method

1. Melt cream cheese, butter and milk in a bowl over a pot of water.
2. Cool the mixture.
3. Beat in egg yolks and lemon juice. Fold in flour and mix well. Strain mixture.
4. Whisk egg white with cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
5. Fold the egg white foam into cream cheese mixture. Pour into lined baking pan.
6. Bake in a water bath for 60 mins or until set or golden brown at 160 deg cel.
   

Note : Read Lil Teochew tips on baking this cake, is very very informative and useful!!