Japanese Cheesecake

Bought 500g cream cheese a few weeks ago from phoon huat. Used 250g for non-bake cheesecake for my dad's birthday and had 250g left for playing =D. I tried to maximize my use for these 250g cream cheese for as many recipes as possible. Baked this japanese cheesecake yesterday. It taste very light and had a strong cheese flavor compare to the non-bake cheesecake. I dont know how they get the spongy feeling but i feel its more of a light fudgy feeling, like those america cheesecake but less dense. I halved the recipe and bake in a 15x7cm mini loaf pan.



Ingredients:

125 g cream cheese
20 g butter
40 ml milk
3 egg yolks
32 g cake flour
8 g corn flour
1/4 tsp salt
1 tbsp lemon juice
1/2 tsp grated lemon rind
3 egg whites
55 g caster sugar
1/4 tsp cream of tartar
1 tbs apricot jam (Omitted)

Method:

Preheat the Oven to 160°C.
Melt the butter, cream cheese, and milk on a double boiler, leave to cool slightly.
In a large bowl, beat together egg yolks, salt, lemon juice, lemon rind, and cake flour together until well mixed.
Add cheese and milk mixture into egg yolk mixture until well mixed.
In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add in the sugar and continue beating until soft peaks form, and the mixture is glossy.
Slowly fold in the egg white batter into the egg yolk mixture, 1/3 at a time, until incorporated. Pour into an 8 inch springform tin and bake in a waterbath for 30-40 min or until cooked when inserted with a skewer.
Remove from the mould immediately to prevent the cake from sinking.
If using apricot jam, mixed the apricot jam with a bit of water and warmed it in the microwave.
Brush the apricot jam all over the top of the cheesecake to give it a glossy finish.
Refrigerate after cooling

recipe from:
http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html