Name: Japanese Cheese cake recipe by Manini Badlani at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 200 grams Cream cheese; 200 ml Milk; 4 medium eggs; 70 grams sugar (castor); 40 grams all purpose flour; 10 grams cornflour; 20 grams lemon juice; 4 tbsp apricot jam; For the cake mould:; Butter and Powdered sugar

ABOUT Japanese Cheese cake RECIPE

When I read about this I had to find the recipe on the net and make it. It's a combination of my two favourites - cheesecake and souffle.

Ingredients Serving: 6

200 grams Cream cheese
200 ml Milk
4 medium eggs
70 grams sugar (castor)
40 grams all purpose flour
10 grams cornflour
20 grams lemon juice
4 tbsp apricot jam
For the cake mould:
Butter and Powdered sugar

Instructions

Butter and line a spring form cake tin. Combine and sift the cake flour and corn starch together. Cover the bottom of the pan with tin foil.
Sprinkle powdered sugar evenly at the bottom of the tin. Refrigerate until ready to use. Separate eggs and refrigerate the whites.
Separate eggs. Refrigerate the egg whites. And start making the cheesecake batter. Warm milk and cream cheese in a pan until the cheese melts.
Let the mixture cool. Add one egg yolk at a time and mix well. Add 20 g of the sugar and mix. Add the flour mix to this and the lemon juice. Mix to avoid lumps.
Whisk the egg whites until you get soft peaks. Add 1/3 cup sugar and beat further until you get stiff peaks. Add into the cream cheese mix.
Bake for 20 minutes in a 320°F/160°C oven in a bain marie. And for an additional 15 minutes for 140 degrees.The cake will be jiggly. Cool completely.
Simmer a mixture of apricot jam and water, then spread it on the surface of the cake. This will give the cake a nice glossy finish.

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