Japanese Cheesecake

Ever since I saw Japanese cheesecake in the bakery section at the Chinese store, I was fascinated by the texture. I wondered how it would taste like, as from the look, it did not resemble a traditional cheesecake at all but more of a sponge cake. I finally found a recipe and tried it out. The result was light, airy and fluffy cake. Not overly sweet , best served with fruits .



INGREDIENTS :

250 grms cream cheese
6 eggs separated
1/2 cup cream or full cream milk
3 tbs butter
1/2 cup flour
2 tbs corn flour
3/4 cup sugar
1/4 tsp  tartar powder
2 tsp vanilla extract

METHOD

• Melt butter with milk in a double boiler
• Add cream cheese (left at room temperature )
• Mix everything well and there should be no lumps
• Allow to cool
• Add egg yolks one at a time
• Slowly add flour and corn flour and mix well
• Add vanilla extract
• Mixture should now be smooth . Set aside
• Whisk egg whites on high speed
• Add tartar powder and keep beating the eggs
• Add sugar slowly
• Egg whites would have doubled in volume and very thick at this stage
• Gently fold into the cream cheese egg yolk mixture
• Pour into mold that was lined with parchment paper
• Bake au Bain Marie at 300F for 1 1/2 hours

Allow to cool and serve with fruits