Japanese Light Cheese Cake

This cheese cake taste the same as light as cotton and the best part is it is very moist and lemony taste. It is difficult not to fall in love with this unless you are a hard core cheese lover and only love New York Cheesecake.

INGREDIENTS
(A)

• 1/4 cup (60ml) milk - I used cup
• 1/4 cup (60ml) corn oil

(B)

• 1 lemon - Grate the zest (only take the yellow portion -stop once you see white else bitter
• 1/2 lemon - Extract the juice

(C) Sieve Together

• 30g cake flour
• 1 tablespn corn flour
• 1 teaspn baking powder

(D) Cream Together as 1st Batch

• 125g Philadelphia cream cheese
• 100g castor sugar
• 4 egg yolks

(E) Cream Together as 2nd Batch

• 4 egg whites
• 1/4 tsp cream of tartar
• 40g castor sugar

METHOD

1. Preheat oven to 140 degrees celsius.
2. Prepare a 7" baking pan by lining baking paper at the base (no need to grease).
3. Prepare water bath.
4. Heat (A) in a microwave at high for 20 secs. (I use baine marie method over the stove). Once you see smoke or start to bubble BUT NOT boiling. Remove from stove. Do let it cool and pour this while warm into beaten cream cheese with egg yolk mixture.
5. Cream cheese and 100g sugar untill light and fluffy.
6. Add in egg yolks one at a time and mix well after each addition.
7. After last egg yolk beat for another 2 minutes.
8. Stir the warm milk and poil mixture into above and mix well.
9. Mix in lemon juice and zest followed by shifted flour. Stir with a ballon whisk untill well mixed.
10. Whisk egg white, cream of tatar and sugar untill medium peak meringue.
11. Fold a third of meringue into the cheese mixture and fold with ballon whisk.
    Cyndi's 5 steps "Wheel Flip Fold" between meringue and cheese mixture untill well mixed. If not well mixed, can see and taste meringue after baking.
12. Pour the mixture into the prepared cake tin and bake in water bath in preheated oven for 1 hour 30 mins (I bake for 1hr 45 mins to 2 hours depending on oven Ariston medium rack).
13. Lower temperature will produce soft and moist cheese cake that melt in the mouth effect.
14. Fan over need to reduce temperature by 20 degree and cake tends to crack.
    To check whether cake is cook? If can see finger print, NOT cook yet. If cake bounce back, is COOK.
15. Use knife to detatch the side of cake (ONLY the TOP).
16. Tilt the cake to detatch the cake.
17. Overturn the cake on rack to cool. (DO NOT leave the cake in the cake tin else it will collapse).

Below is a picture of the cake that is not fully cooked yet as you can see my "finger print" on the surface.