Japanese Souffle Cheesecake

Last weekend, I tried baking the Japanese Souffle Cheesecake and it was a hot favourite! Though it tasted a lil' bit lemony, it was still yummylicious. I baked it again the next day, this time round i doubled the ingredients (the original recipe only yield a 7inch cake) and I also reduced the lemon juice. All in all, I think this is a fantastic and easy cheesecake to make..so apa lagik..try and make it for your buka posa okies. Gerenti those cheesecake lovers would loved it!

Japanese Souffle Cheesecake
Ingredients:
250g cream cheese (room temperature)
50ml milk 3 eggs (separated)
100g caster sugar
30g cornflour (cornstarch)
1 tbsp lemon juice
1/2 tsp cream of tartar

Method:
Pre-heat the oven to 175C (350F) or gas mark 4.
Line a 7 inch (18cm) cake tin with greaseproof paper.
Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice and cream of tartar and beat until smooth.
Place the egg whites in a large bowl, beat them until they form stiff peaks, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
Fold half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
Transfer the mixture to the prepared tin and level the surface.
Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin.
Bake on the lower shelf in the oven for 35 to 40 minutes.
Leave in the tin until cool enough to handle. Chill.

Cook's tip: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It's easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don't remove the cake yet - it will collapse if not left to cool.