JAPANESE LIGHT CHEESECAKE – by Kim Heahsk

JAPANESE LIGHT CHEESECAKE
recipe adapted by Chef Alan Kok

(A)
400g Fresh milk
250g cream cheese
60g plain flour, sieved.

(B)
5 egg yolks
20g lemon juice

(C)
5 egg whites
100 g caster sugar

1. Double-boil milk+cream cheese until dissolved. Add flour, stir cook until thickened. Remove and leave
cool. Add (B) stir well.

2. Whisk (C) until soft peak slowly mix in mixture 1.

3. Strain the cheese mixture in a 8″ round cake tin.

4. Steam bake it 180°C for 20mins then reduce heat to 140°C and bake for another 1 hr and 45 mins.

5. Keep it in with oven door ajar 1 hr.Chill in fridge 4 hrs then serve.

ENJOY BAKING My Friends !