Japanese Cheesecake

• Preheat the oven to 350°
• Cover the bottom of a 9-inch round cake pan using parchment paper.
• Use a small saucepan to warm the milk and cream cheese at a medium-low temperature.
• Cook until the cream cheese melts, making sure to stir occasionally.
  • Remove from the heat then set to the side.
• Beat egg yolks and half of the sugar in a medium sized bowl until they turn light and fluffy.
  • Fold the cream cheese into the yolks.
  • Sift the cornstarch and flour into the bowl and stir.
• Whip egg whites with cream of tartar in a separate bowl, using clean beaters until they can maintain a soft peak.
• Sprinkle in the residual sugar gradually.
  • Keep whipping to stiff peaks.
• Fold egg whites into the cream cheese blend.
• Pour the mixture into the prepared cake pan.
• Place the pan on a baking sheet that has sides.
• Place the baking sheet containing the cheesecake into the oven.
  • Pour water into the baking sheet until it filled halfway.
• Bake in the preheated oven for 20 mins.
  • Reduce the heat to 300°
• Continue baking for another 15 mins.
• Let the cake cool then remove it from the pan.
• Run a knife around the cake pan’s outer edge.
  • Invert the cake onto a plate.
• Peel off the parchment paper then invert the cake onto a serving plate so the top of the cake is on top again.

Trivia

Japanese cheesecake originates in Hakata, Japan.