9" Japanese Cheesecake

I want to try different component & different texture to the original recipe. I was so delighted when the cake was about done, but, disappointment immediately overcome my joy as I notice that there is bit of water sip into the cake, so I have to quickly remove the cake from the pan and let it stand cool on the rack.

As I wanted to bring the cake to office, I need to transfer it to the cardboard, when I tried to turn it to the plate b4 transferring to the cardboard, the top stick to the plate :( Hence, you see the top is 'chipped'!

Anyway, the cake tasted very light and fluffy, not too sweet to my likings.

Makes one 24cm (9") cheesecake.

[Ingredients]

230g cream cheese

150ml thickened cream (35% milkfat)

60g (1/3 cup) cornflour

5 egg yolks

60 brown caster sugar (A)

finely grated zest from 1 lemon

2.4 tablespoons lemon juice

5 egg whites

60g brown caster sugar (B)

[Preparation]

1. Preheat oven to 150°C. Grease a 24cm(9") round cake tin and line bottom with baking paper.

2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly.

3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.

4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.

5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue. 5. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.

6. Baked in water-bath for just over one hour
7. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Dust the top of the cheesecake with icing sugar before serving.