Japanese Chiffon Cheesecake

INGREDIENTS

Cream Cheese - 8oz

Milk - 1/2 cup

Egg yolks - 5

Egg white - 6

Cream of tartar - 1/4tsp

Sugar - 2/3 cup

Unsalted Butter - 1/4 cup

Lemon Juice - 1tbsp

All-purpose flour - 4tbsp

Corn Starch - 2tbsp

Vanilla extract - 1tsp

PREPARATION

1. Line an 8 inch pan with parchment paper and grease with butter. Line the paper such that it is atleast 2 inches above the brim of the pan.

2. In a mixing bowl , mix the cream cheese and milk until well combined. To this , add  vanilla extract , flour and corn starch and beat at medium speed for 2 minutes. To this , add 1/4 cup sugar and mix well.

3. Beat the egg yolks on slow speed for a minute. Add this to the cream cheese mixture and fold to form a smooth batter.

4. Fill a large pan (that can fit in the 8inch pan) with water upto 1/4th level. Place it on the lowest rack on the oven and pre-heat at 315F.

5. In a mixing bowl , beat the eggwhites until foamy. To this , add 1/4 cup sugar and cream of tartar and beat until soft peaks are formed. To this , add the remaining sugar and beat for 1-2 minutes.

6. Fold the eggwhites into the cheesecake batter.

7. Pour the batter into the pan and bake at 315F for 1 hour and 15 minutes. Insert a toothpick to ensure that the cake is bakes through.

8. Allow the cake to bake for 5 more minutes in order to brown the top. Now let it cool for an hour or two. At this stage , the top might shrink just a little.

9. Garnish with fresh fruit of your choice and some icing sugar.