Japanese Cheesecake - SK Khazana

Ingredients list for Japanese Cheesecake - SK Khazana

• 2 tablespoons Cornflour
• 1/4 cup Refined flour
• 4 Egg yolks
• 1/4 cup Milk
• 118 grams Cream cheese
• 1/4 cup Butter melted
• 7 Egg whites
• 80 grams Castor sugar

Method

1. Preheat oven to 180º C. Line a baking tin with butter paper.
2. Take cornflour in a bowl, add refined flour and mix.
3. Take the egg yolks in a mixing bowl and whisk well. Add milk and cream cheese and whisk till fluffy and creamy.
4. Add the flour mixture and whisk till smooth. Add melted butter and whisk till well combined.
5. Take egg whites in another bowl and beat with an electric beater till light and fluffy.
6. Add sugar and continue to beat with the electric beater till stiff peaks form.
7. Add this mixture in batches to the flour-egg yolk mixture and fold in with a spatula.
8. Pour into a baking tin lined with butter paper. Keep the tin in the preheated oven and bake for
   for 30-35 minutes.
9. Take the tin out of the oven, demould onto a serving platter, remove the butter paper. Dust thickly with icing sugar, cut into wedges and serve.