Japanese Cheesecake - By Samantha Koh

Japanese Cheesecake
Recipe source: Soh Pin Tee.

Cream cheese 100g
Fresh milk 50g
Melted butter 30g
Egg yolk 3
Cake flour 25g
Lemon juice 1/4 tsp (optional)

Egg white 3
Cream of tartar 1/4 tsp
Caster sugar 50g

1) Over double boiler, melt cream cheese with fresh milk. Keep whisking until smooth.
2) Remove from double boiler, whisk in egg yolks, one at a time. Whisk quickly.
3) Sift flour into cheese mixture and mix well.
4) Whisk egg whites and add in cream of tartar until soft peaks.
5) Add sugar into egg white and whisk until stiff peaks.
6) Fold egg white into cheese mixture.
7) Pour into 7" round pan. "Bang" pan on work top a couple of times to remove air pockets.
8) On the middle rack in water bath, bake at 160C for 30mins, then 145C for another 35mins.

There... Have fun!!