Japanese CheeseCake

Pick this recipe from a book called 'Desserts'. Japanese C.C. is different from London 's which is rich & dense. This is fluffy & light. i baked it using waterbath in oven at 180 degree. I've baked it for few times and satify with the result . so will bake 1 for my Cousin for next visit.

Ingredients:

80 g cream cheese

60 ml milk

2 egg yolks

2 egg whites

90 g sugar

3 tbsp plain flour

1 1 /2 tbsps corn flour
1/3 tsp cream of tartar

Method:

1. Preheat oven to 180 degree

2. Sift flour & cornflour. Set aside.

3. Cook milk & cheese over low heat until cheese is melted. Set aside.

4. Beat egg yolks & half portion of sugar untill light & creamy.

5. Fold in cheese mixture.

6. Fold in the shifted flour & cornflour.

7. Beat egg white till stiff. Sift in cream of tartar and add the remaining sugar

half at a time. Beat until stiff peak form.

8 Mix egg white into the batter and cream till well combined.

9. Line a 15 cm cake tin with baking paper. Pour in batter.

10.Place tin in a baking tray. Pour in water until half full. Bake for 20 mins.

Reduce to 150 degree and bake for 15 mins. Stand 10 mins before taking out to cool.

Note:

I baked 2 x recipe ingredients in 23 cm round tin for 1 hr.

In addition, i only baked in 180 degree without reducing it.

Cover Top with aluminium foil if brown too fast.