Another Japanese Cheesecake

I wanted to use up the balance of my thicken cream, so decieded to make another Japanese Cheesecake. However, I made certain changes to the original recipe I have used earlier. The taste is more sour as I have put in more lemon juice. Texture wise, much softer.

Makes one 20cm cheesecake.

[Ingredients]

250g cream cheese 100ml thickened cream (35% milkfat)

50g cornflour

4 egg yolks

50g caster sugar (A)

finely grated zest from 1 lemon

50ml (2 tablespoons) lemon juice from 1 whole lemon

4 egg whites

50g caster sugar (B)

[Preparation]

1. Preheat oven to 150°C. Grease a 20cm 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 (forget this step!). 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.
6. 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 and bake at 150°C for 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.