Japanese Cheesecake

A shop selling Japanese Cheesecake recently opened near our office.

Many of my officemates were all abuzz over this novel dessert.

AUD18 for a small cake (!) but people are still lining up to buy.

I heard the store has a limit of one cake per person.

Luckily, MyGirl and I have a recipe we'd been using since 2011.

We decided to make some this weekend.

When we used the recommended 8" round pan the last time, our cake nearly overflowed. 

 I decided to put some of the batter into a llanera this time around.

MyGirl had her doubts but the llanera version turned out fine.

In fact, the kids finished it all up before MacGyver even got home.  

Japanese Cheesecake 

½ c caster sugar
6 egg whites
¼ t cream of tartar
250g cream cheese
100ml milk
50g butter
1 T lemon juice + 1 t lemon zest
60 g cake flour
20 g cornstarch
6 egg yolks
¼ t salt 

Lightly grease and line the bottom and sides of an 8” round pan.  Line bottom and sides with parchment paper.
Melt cream cheese, butter and milk over double boiler.  Cool mixture.
Combine flour, cornstarch, salt (and zest) in another bowl.
Fold in flour, cornstarch, egg yolks, lemon juice, (and zest), and salt.  Mix well.
Whisk eggwhites and cream of tartar until soft frothy. Add sugar 2 T at a time and continue whisking until soft peaks form.
Fold a third of the eggwhites into the cream cheese then add cheese mixture to the eggwhite mixture and mix well.
Pour into prepared pan.  Bake in water bath for 1 hour 10 minutes until set and golden at 325F (160C) .