Japanese cheese cake

Ingredients:

200ml fresh milk

300g cream cheese

18 gm caster sugar

18 gm corn flour

5 egg yolks

58g cold butter (cubed)

Egg white meringue

2 egg whites

60gm caster sugar

200gm tart crumbs / sponge cake crumbs (for the base)

Method

Preheat oven at 160C

Bring the milk to a boil.

Add sugar & corn flour into egg yolks and whisk till slightly pale in colour .

Slowly pour in the hot milk into the yolks, whisking it as you pour, becareful as you do not want to cook the eggs.

Pour the egg mixture back into the pot and cook till custard form.

Add butter and whisk into the hot egg custard till a little shiny and smooth looking.

Put in the cream cheese, roughly mixed and leave it aside to let the cream cheese soften in the heat.

Egg white meringue:- In a machine, whisk the eggs till it starts to foam, then slowly add in the sugar by batches. Whisk till soft peak.

By now, the cream cheese would be soften, using the whisk, whisk till smooth and combined.

Add ⅓ of the egg white meringue into the cream cheese mixture. Fold in the meringue gently, be careful not to deflate the mixture. Pour in the rest of the meringue and mix well.

Line a cake tin/ring with baking paper. Pour in the *base (tart crumbs or cake crumbs), gently press to shape.

Pour in the cream cheese mixture, and bake in the oven for about 40mins at 160C.

Let it cool in room temperature completely, then chill in the fridge for at least 8 hours.

Remove from fridge, decorate your cake and serve!

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