Recipe: Japanese CheeseCake




















Makes 2 * 20cm round pan

Ingredients:
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160g cream cheese
25g butter
120ml milk
40g flour
30g corn flour
4 eggs, separated
100g caster sugar
pinch of salt

Method:
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Grease and line the bottom of 2 * 20cm round pans and wrap the outside of the pans with foil.

Place cream cheese, butter and milk in a double boiler and stir until melted and thick and set aside.

Add in flour and corn flour to the above mixture, followed by egg yolks and mix well.

Whisk egg whites until foamy then add in sugar gradually then whisk till soft peaks form.

Add in 1/3 egg whites into the yolk flour mixture, followed by the rest of the whites. Fold in gently.

Pour mixture into pans and bake in a water bath in a preheated oven of 160 degC for 40 to 45 min until the top is golden brown and a skewer inserted into the cake centre comes out clean.

Cool complete before refrigerating.

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* Note*
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If you wish to have a green tea cheesecake, you can change the 20g of flour with 20g of green tea powder.

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