Japanese Light Cheesecake

Source: unknown

Ingredients:

BASE

1 Slice 8” sponge cake*

CREAM CHEESE

A.     250g       cream cheese

370g       fresh milk

  60g       plain flour, sieved

B.           5        egg yolks

  20g       lemon juice

C.          5        egg whites

100g       castor sugar

Method:

1. Preheat oven to 180’C. Line a 8” round cake tin with grease proof paper and put in a piece of prepared sponge cale.
2. Double-boil fresh milk and cream cheese until dissolved. Add plain flour, stir and cook until the mixture has thickened. Remove from heat and leave to cool. Add B and stir well.
3. Whisk C at high speed until soft peak is formed. Slowly mix in mixture (2).
4. Strain the cheese mixture on top of sponge cake
5. Steam bake the cake in a preheated oven at 180’C for 20 minutes. Reduce the heat to 140’C and bake for another 1 hour and 45 minutes or until cooked.
6. Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for 4 hours. Remove cake from tin and place onto a cake board. Cut into pieces and serve.

Recipe for Sponge Cake*

Ingredients:

            4       eggs

  80g       plain flour, sieved

¾ tbsp    cake emulsifier

35g         fresh milk or 2tbsp water

60g         castor sugar

50ml       corn oil

Method:

1. Preheat oven to 180’C. Line a 8” round baking tin with grease proof paper.
2. Whisk sponge cake ingredients at high speed until fluffy. Lower the speed, add in corn oil and stir well.
3. Pour the batter into the prepared baking tin and bake in the preheated oven at 180’C for 25-30 minutes or until cooked. Remove cake from tin and leave to cool on wire rack.
4. Slice the cake into 3 layers.

Note:-Wrap the sliced cake separately with plastic wrapper and store in the freezer. Remove from freezer, leave to thaw for 1 hour before using.