Soft Japanese Cheese Cake
Soft Japanese Cheese Cake
Cooking Instructions
- 1
Preheat oven to 325°F
- 2
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
- 3
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form.
- 4
Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch non-stick cake pan (or line a baking sheet with parchment paper). Drop pan against countertop to release trapped bubbles
- 5
Bake cheesecake in a water bath for 1 hours or until set and golden brown in preheat oven then turn off the heat and let the cheese cake stay in oven for about 15minutes.
- 6
Ready to eat or store in a fridge after cool down. enjoy!
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