日式芝士蛋糕 Japanese Cheesecake

Recipe From Christine

Ingredients:

 250 ml     Milk
 250 gm    Cream Cheese, cubed and softened at room temperature
   60 gm    Butter, softened at room temperature
     6 nos   Egg Yolks
   55 gm    Cake Flour
   20 gm    Corn Flour
     1 no     Lemon Zest
     6 nos   Egg Whites
  1/4 tsp    Cream of Tartar
 130 gm    Caster sugar

Method:

1)  Preheat oven to 150 C (302 F).

2)  Use a large bowl, pour in milk, cream cheese & butter and place the bowl over simmering water.
    (Don’t let the bottom of the bowl touch the water.)

3)  Keep stirring until completely dissolved and the mixture turns smooth.

4)  Remove from heat. Let cool down a bit, then add the egg yolks and combine well.

5)  Combine & sift cake flour and corn flour, then add into the cream cheese mixture.
     (Small amount at a time and make sure there aren’t any flour lumps.)

6)  Stir in freshly grated zest. Set aside.

7)  Place egg whites in a large clean bowl.

8)  Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again.

9)  Divide sugar into 3 times to add into the egg whites, blend until very stiff peaks form.

10)  Use a rubber spatula gently fold-in the egg whites with a small amount at a time (at least for 3 times) into the cream cheese mixture.

11)  Pour the mixture into the baking pans & place the pans into another larger baking tray.

12)  Add hot water in the tray up to half way.

13)  Bake for about 50 to 60 minutes.

14)  Test with a needle or skewer that comes out clean.

15)  Turn off the oven. Leave the oven door ajar for 10 minutes.

16)  Take out from the oven and remove from the pans.

17)  Let cool completely on a wire rack & chill in a fridge for about 3 hours.