Japanese Cheese Cake

Name: Japanese Cheese Cake
Total time: 7200 s
Yield: 4 people
Cuisine: British
Ingredients: 150 gram cream cheese; 4 yolk eggs; 75 ml whole milk; 40 gram butter; 45 gram plain flour; 15 gram corn starch; Lemon zest from 1 lemon; 4 egg whites; 93 gram sugar; 1 tbsp lemon juice

Riska Mustika @cook_16538700

Leeds, UK

This jinggly Japanese cheese cake has popularity around the world because fluffy structure and lovely flavour. I failed for the first trial when make this cake. It's very tricky, but practice makes perfect right?
#MyCookBook

Riska Mustika @cook_16538700

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Ingredients

1- 2 hours

4 people

150 gramcream cheese
4yolk eggs
75 mlwhole milk
40 grambutter
45 gramplain flour
15 gramcorn starch
Lemon zest from 1 lemon
Maringue
4egg whites
93 gramsugar
1 tbsplemon juice

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Steps

1- 2 hours

1

First of all, make sure all ingredients in room temperature. In a bowl, add cream cheese, butter and milk. Use double boiler method for mix it.
2

Sift flour and corn starch, fold into mixture
3

Add egg yolk and lemon zest, whisk until smooth. Set a side
4

In other bowl, beat egg whites until foamy, add lemon jus and beat until bubbles become small
5

Gradually add sugar and beat until soft peak
6

Fold whites into cream cheese batter. Mix well.
7

Pour batter to 18 cm pan that greased and lined with paper baking before. Tap pan to reduce the air. Baked with water bath in a preheat 200°C for 18 minutes then lower to 140°C for 30 minutes. Turn off the oven and leave cake in closed oven about 30 minutes. Remove water bath, and open the door of oven for 30 minutes. Wait until cake is cool
8

Remove cake from oven and serve it.