Japanese Cheese Cake (adapted from Kevin Lam)
Preparation Time: 30 mins
Baking Time: 30 mins
Level: Easy
You'll need:-
(A) Soft cream cheese 200 g (you can have light soft cream cheese)
Corn starch 30 g
Caster sugar 40g
Egg yolks 3
Milk 50g
Lemon juice 2tsp
Salt 1/4 tsp
(B) Egg white 3
Caster sugar 50 g
Cream of Tartar Powder 1/2 tsp
Preheat oven to 180 C. Pour some hot water to a tray and put it in the bottom part of the oven (we called this water bath).
Use a spoon to crush the cream cheese repeatedly until creamy.
Add the rest of ingredients (A) and mix well.
Use an Electric Mixer to beat ingredients (B) for approx. 5 mins.
Fold 1/3 of (B) to (A) and blend quickly in 1 direction.
Fold the next 1/3 of (B) to (A) and blend quickly.
Add all of (A) back to the remaining (B) for the final mixing.
Line the tin with parchment paper and pour the batter to the tin.
Bake it for 25 mins. Leave the cake in the oven for 10 minutes as sudden temperature change would lead to collapse of the cake.
