Japanese Cheesecake

Ingredients:

300g cream cheese

50g butter

100mL milk

60g cake flour

20g cornstarch

1/4 tsp salt

6 egg yolks

1 tbs lemon juice

6 egg whites

140g granulated sugar

1/4 tsp cream of tartar

Method:

1. In a double boiler, whisk cream cheese, butter and milk until smooth.  Whisk in dry ingredients, followed by egg yolks and juice.

2. Beat egg whites until foamy and add gradually sugar and cream of tartar. Continue to beat until shiny and stiff. 

3. Fold in meringue into yolk mixture, 1/3 at a time. 

4. Pour mixture into a 9-inch cake pan which has been lightly greased and lined with parchment paper. 

5. Bake at 160C for 70 minutes in a water bath.