Little Japanese Cheesecakes

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INGREDIENTS

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. corn flour (cornstarch)
1/4 teaspoon salt

METHOD

Grease or line small cake tins or muffin tin. Preheat oven to 325 degrees F.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.

Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.

Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into small cake pan or muffin tin.

Bake cheesecake in a water bath for 45 minutes or until set and golden. Chill for 4 hours or overnight. Sprinkle with powdered sugar before serving.

I got the recipe here.

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