Japanese Cheesecake

Instructions

• • Preheat the oven to 160°C.
  • In a large bowl, mix cream cheese, milk and butter. Microwave until melted completely.
  • Transfer the mixture to a bowl of a stand mixer and beat until smooth.
  • Sift the flour and mix it with egg yolks, sugar and lemon juice. Beat until smooth.
  • Beat the egg whites with sugar and cream of tartar until thick and glossy.
  • Fold the egg whites mixture using a spatula into the cream cheese and egg yolk mixture in three parts.
  • Pour the batter into a 20x5-cm round cake pan.
  • Place the pan in a larger pan. Fill the larger pan with hot water until it reaches halfway to the sides of the cake pan.
  • Bake for 1 hour.
  • Turn off the heat and leave the cheesecake in the oven for 45 minutes.
  • Garnish with icing sugar and serve.