Japanese Cheese Cake

Cheesecake yang satu ini soft,teksturnya ga padat kaya umumnya cheesecake dan bikinnya ga ribet,ampir kaya bikin chiffon cake....hehe
Kue ini dihdangkan tanpa hiasan pun udah oke banget,tapi kalo mau ada variasi,cocok dengan topping buah segar ato selai buah..
my bad,i forgot where i had this recipe from,whoever it is,thank you very much...:)

Japanese cheese cake

Ingredients:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:

1. 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.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).



Makes 1 (8-inch) cheesecake, 12 servings.