Japanese Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate egg, store egg whites in refrigerator

Step 2

Grease 15cm closed round mould with butter. Put baking paper.

Step 3

Boil water. Turn off heat and put a bowl of butter, cream cheese, and milk on top of the water pot. Mix until no lump

Step 4

Sift flour, mix until no lump. Add yolk gradually and vanilla extract then strain the batter.

Step 5

Preheat oven 150c with the water tray for bain marie

Step 6

Add cream of tartar to egg whites. Mix until soft to stiff peak while gradually add sugar 3x.

Step 7

Put 1/3 of egg whites to yellow batter and fold. Put the combined batter to the remaining egg whites. Fold well.

Step 8

Pour the batter to mould by pouring through spatula from 20cm high. Hit mould to the ground 3x to remove bubbles. Clean the surface with toothpick

Step 9

Bake for 20 mins. After that, leave the gap to the oven door with mittens and bake 25 mins. Then turn the mould around and bake for another 25 mins with the gap stay open (if the surface doesnt start browning, increase temperature to 160)

Step 10

Take out the cake immediately after baking