Japanese cheesecake

Japanese cheesecake is made of little cream cheese which tastes light and cottony as compared to New York cheesecake which is more creamier and heavier in taste.
With a tinge of lemon juice, it adds flavour to the cake which made it flavorous and appetizing.

Ingredients needed: Cream cheese, butter, eggs (yolks and whites separated), Cream of tartar, sugar, lemon juice, flour, cornflour and milk.

Melt cream cheese, butter and milk in doube-boiler.

Mixture should look smooth and creamy without clumps.

Fold in sifted flour and cornflour into the cream cheese mixture.

Add in egg yolks.

Pour in lemon juice. Mix well and set aside.

Add in cream of tartar to egg white. Beat with electric mixer at medium speed.

At the stage which the egg whites are beaten frothy, add sugar in 3 additions. Continue beating.

Beat till soft peak forms which is illustrated in the picture.

Add the yolk mixture to the beaten egg white. Mix till yolk mixture is just incorporated into the egg white. DO NOT overmix.

Pour batter into lightly greased springfold pan which is covered with aluminium foil to prevent water from getting it to the batter.

Bake in waterbath for 1 hour 5-10mins at 160C.

Much to my disappointment, water seeped into the cake pan causing the cake to become soggy.
To salvage that horrendous incident, I removed the cake from the pan and bake it without waterbath to dry out the excess water.
Meanwhile, I covered the top of the cake with aluminium foil to prevent the top from burning.




The bottom of the cake tastes 'clumpy' but it's far more better than the initial stage of the completed cake.
One cake for my family and the other as a token of appreciation for my 'gonna be ex-" colleage and superiors. :)