Japanese Cheesecake

Japanese Cheesecake (adapted from Nasilemaklover)

Since I have buy a whole block of cheese and due to expire in July , I guess I have to quickly use up as much as I can
and my boys like to eat cheesecake so start searching for some recipes and found this Japanese Cheesecake.
I like to use all different shape pans that I have and I find it bored when everyone use either round or square for cheesecake so this time I use a flower shape pan.

8 "  x 3" round pan or any shape of this measurement
Grease sides n line bottom only.
If use removable or spring form pan please use 3 pan bigger than each other.
This way you dont have to use aluminium foil and guarantee no water seeping in.

Preheat oven at 160 degree

Ingredients:

250g Philadephia Cream Cheese
60g SCS butter (salted / unsalted)
100g fresh milk(cold from fridge)
70g castor sugar

5 egg yolks
1/4 tsp salt
1 tbsp + 1tsp lemon juice
60g cake flour
20g corn flour

5 egg white
1/4 tsp cream of tartar or lemon juice
70g castor sugar

Method

1. Melt cream cheese, butter and sugar in a saucepan over double boiler. Use a spatula and mix it together then use a hand whisk and stir the mixture until smooth ( it is okay if still have some grainy look)
2. Remove the bowl from heat and pour in cold milk and whisk until combined.
3. Transfer the mixture into a bigger mixing bowl then add in the yolks one at a time and using a hand whisk to stir and   mix well.
4. Add in salt, lemon juice and stir well. Then sift in the cake flour and corn flour until well combine and smooth.
5. Beat the egg white u til foamy then add in the cream of tartar and continue to beat until soft peak and add in sugar in two batches and beat until stiff peak.
6. Take 1/3 of the meringue and use a hand whisk and gently stir in the egg yolk mixture until well mix then add in the 2nd 1/3 meringue and mix well then final batch use a spatula and mix the batter gently until no whites are seen.
7. Pour batter into the pan and tap on the counter to release any air bubble.
8. Then put in oven and bake at 160  degree for 1 hour 20 min for my oven because its a non off fan mode.
9. Once baked , remove from oven immediately and let it cool for 5 min or until the cakes sides pull away from the pan side. Then use a non stick pan and invert the cake and remove the parchment paper and invert back and let it cool completely then fridge overnight

Happy Baking !!
Kelly's Kitchen