Name: Japanese Cheesecake
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 10
Cuisine: asian, japanese
Ingredients: 140g caster sugar; 6 egg, separated; 1/4 tsp cream of tartar; 50g butter; 250g cream cheese; 100ml milk fresh; 60g cake flour; 20g cornflour; 1/4 tsp salt

by HillaryMiller Last updated on 11/23/2020

I love this cheesecake because it turned out beautifully from the very first time I attempted it, so it's got a special place in my heart. - HillaryMiller

Ingredients

140g caster sugar
6 egg, separated
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml milk fresh
60g cake flour
20g cornflour
1/4 tsp salt

Method

Step 1

Preheat the oven to 160C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
Step 2

Fold in the flour, the cornflour, salt, egg yolks and mix well.
Step 3

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Step 4

Add the egg whites to the cheese mixture and fold well.
Step 5

Pour into a greased and lined 20 cm round springform cake pan or removable-base cake pan. Wrap the base of the cake tin with aluminium foil, to prevent seepage.
Step 6

Bake in a water bath for 1 hour and 10 minutes or until set and golden brown.
Step 7

Leave to cool in oven with door ajar, for 30-60 minutes.