JAPANESE CHEESECAKE

With this simple cheesecake recipe in your repertoire, you’ll definitely leave a sweet impression at any dinner party.

Ingredients

Method

1. Set the microwave oven to convectional setting and preheat at 170°C. Place a baking tray with water inside to create a steam effect.
2. Crack 2 egg yolks in one bowl and 2 eggs in another bowl.
3. In a mixer, add in the cream cheese and mix at low speed until soften. Pour in sugar and mix until fluffy.
4. Then add in the eggs and egg yolks and continue mixing until fully incorporated into the cream cheese mixture.
5. Next, add in the cream and milk and continue mixing to combine before pouring in the lemon juice.
6. Lastly, add in the corn flour and mix until well combined and achieve a smooth batter.
7. Pour the cake batter into a baking tin.
   Note: Oil the baking tin to prevent from sticking when removing the cake from the tin afterwards. Also tap the tin lightly on the table to release any air bubble in the batter that could create hollow holes and cause the cake to fall.
8. Lower the temperature to 140°C and bake the cake in the preheated water bath for 1.5 hour.
   Note: The water bath will help to keep the cake moist so that it will not crack from the heat when baking.
9. Once done, allow to cool completely before removing from the baking tin and refrigerate overnight for it to set properly.
10. Garnish with some powdered sugar and serve with your favourite jam and coffee.