• cooking
• japanese_cheesecake

Number one

http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html#.UIIsCoVU7Zs

Number two

https://www.bestrecipes.com.au/recipes/japanese-cheesecake/s8x2p75k

Specs

• Easy
• 0:20 Prep
• 1:25 Cook
• 10 Servings

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

1. Preheat the oven to 160C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
2. Fold in the flour, the cornflour, salt, egg yolks and mix well.
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
4. Add the egg whites to the cheese mixture and fold well.
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.
6. Bake in a water bath for 1 hour and 10 minutes or until set and golden brown.
7. Leave to cool in oven with door ajar, for 30-60 minutes.

Equipment

• 1 whisk
• 1 20cm springform pan
• 1 foil

Notes

Sudden changes in temperature may cause the cake to cool too quickly and collapse.