Japanese Cheese Cake

Ingredients:-

250g cream cheese
50g butter
100ml fresh milk

60g superfine flour / plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar


Method:-

1) Melt cream cheese, butter and milk in a bowl over a pot of water.
2) Cool the mixture.
3) Beat in egg yolks and lemon juice. Fold in flour and mix well.
4) Whisk egg white with cream of tartar until foamy.
5) Add in the sugar and whisk until soft peaks form.
6) Pour into a lined cake pan.
7) Bake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.


Note:-

1) To make bite size pieces, I've halved the recipe and baked mine in a 9" x 9" cake pan.


[recipe from Kitchen Capers by small cookie]