Japanese Cheesecake

Japanese Cheesecake!!

As we have succeeded a number of times when baking with our new oven, we've decided to challenge ourself by trying this Japanese cheesecake. Not really sure whether the texture of our cheesecake is correct, but it taste really good!

Ingredients

• 140g fine granulated sugar
• 6 egg whites
• 6 egg yolks
• 1/4 tsp cream of tartar
• 50g butter
• 250g cream cheese
• 100ml fresh milk
• 60g plain flour (can also use cake flour)
• 20g corn flour
• 1/4 tsp salt

Method

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Sieve the cream cheese mixture with wire mesh sieve to have a smooth and lump-free batter. (Must sieve before folding in the beaten egg whites)
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. (Use electric beater, beat on high until it start to stiffen and switch to low during the last 3 to 4 minutes)
4. Add the egg whites to the cheese mixture and fold well. 
5. Setup a waterbath in the oven. (Water Bath: Place 4 tart moulds that are filled with water in the four corners of the oven. Place a wire rack on the tart moulds and the cake tin goes on the wire rack.)
6. Preheat the oven at 160°C.
7. Lining the cake tin. Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.
8. Pour batter into the cake tins (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). (Wrap the base of your cake tin with aluminium foil, to prevent seepage but we didnt do it and did not seeped)
9. Tenting with a foil. Use a sheet of aluminium foil and place it over the tin.Remove foil in the last 1 to 2 mins of baking time, just for it to brown (not burn).
10. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
11. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Recipe adapted from: The Little Teochew, Diana's Desserts