Japanese Sponge Cheesecake

This recipe is by far the best Japanese Sponge Cheesecake I have ever tried! It is moist, fluffy and light with a cheesy yet spongy texture and a tinge of lemon. A must try!

Add the sugar to the egg white and cream of tar tar mixture and beat until soft peaks form and mixture appears glossy.

Japanese Sponge Cheesecake!

From "My Favourite Recipes"

Ingredients:
250g cream cheese
50g butter
100ml fresh milk
60g superfine flour / plain flour - sifted
20g corn flour - sifted
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g caster sugar

Method:
1) Melt cream cheese, butter and milk in a bowl over a pot of water.
2) Cool the mixture.
3) Beat in egg yolks and lemon juice. Fold in flour and mix well.
4) Whisk egg white with cream of tartar until foamy.
5) Add in the sugar and whisk until soft peaks form.
6) Pour into a lined cake pan.
7) Bake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.

Note: I halved the recipe and made a round 8" cake.