japanese cheesecake


part a
125g cream cheese
18g butter
90g milk
30g cake flour
23g corn flour
3 egg yolks

part b
3 egg whites
⅛ tsp cream of tartar
75g sugar

  1. double boil cream cheese, butter & milk
  2. boil till creamy & let cool
  3. add in cake & corn flour and fold till even
  4. add in 3 egg yolks and mix well.
  5. separately, whisk (b) till soft peak.
  6. add (b) into batter and fold gently.
  7. pour entire mixture into a 6” pan, with lined base and greased sides.
  8. steam bake at 160 degrees for about 40 minutes, on 2nd lowest rack.