Fluffy Japanese Cheesecake

Japanese Cheesecake (6" inch / 15cm)

INGREDIENTS :
A) 100g cream cheese
76g milk
35g unsalted butter

B) 35g All purpose flour

C) 38g egg yolks

D) 78g egg whites
40g sugar

INSTRUCTIONS :
Step 1- Preheat oven to 150°c. Double boil ingredients (A) Cream cheese, milk, and butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All-purpose flour, and mix well. Last ingredients (C).

Step 2- Beat egg whites, and sugar separately into 3 portions. Egg white must be refrigerated before starting to beat (more stable when mixing); beat into a soft peak.

Step 3- Separate egg whites into 2 portions, fold gently with cheese mixture using a spatula.

Step 4- Using the baking oil, spray on a 6-inch mold on all edges.

Step 5- Pour the mixture into the mould. Stir the surface till smooth with a stick. Prepare a tray then pour hot water around 1 inch height and bake the cheesecake in 150°c for a total of 70 minutes. First, bake for 20 minutes with the door closed. Secondly, bake for 25 minutes and leave a gap at the oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. The total baking time is 70 minutes.

Important tips.
1. Cake pan must fully cover and spray with baking oil spray (the cake will rise perfectly)
2. Before start mixing, the egg white must be refrigerated after being separated from the egg yolk.
3. Your egg whites need to be soft peak after adding sugar in.
4. Bake the cake at 150 c° with a water bath. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before starting the third 25 minutes, your cheesecake surface must start to turn golden brown. If not, you need to raise the temperature to 160° for the third 25 minutes.