Japanese Souffle Cheese Cake

Sumber : Mamafami

Ingredients :
200g cream cheese (room temperature)
50ml fresh milk
3 eggs (seperated)
100g castor sugar
30g cornstarch
2 tablespoons lemon juice
1/2 teaspoon cream of tartar

Method :
1. Preheat oven at 175C. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing on medium speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. Whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak.
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
7. Leave in the tin until cool enough to handle.

For topping LEMON CHEESE FROSTING
Ingredients :
125g cream cheese
30g castor sugar
50g fresh cream
2 tablespoons lemon juice

Method : Beat till creamy and ready to garnish the cake. Chill the cake before serving.