Japanese Cheesecake

Ingredients

• 42 g self raising flour
• 70 g unsalted butter
• 90 ml full cream milk
• 90 g white sugar
• 9 large egg whites
• 70 g cream cheese
• 5 1/2 large egg yolks
• 42 g cornstarch (corn flour)

Directions

1. Beat egg yolks in a large bowl. Set aside. Melt butter in a saucepan, add cream cheese and milk. Remove from heat and let it cool.
2. Slowly drizzle the mixture into the egg yolks. Stir well until well combined. Add self-raising flour and cornstarch, mix well and make sure there are no lumps.
3. Beat the white eggs with a hand mixer until soft peak forms in a separate large bowl and slowly add white sugar continue mixing until foamy and soft peak forms.
4. Combine both mixtures by folding gently until well incorporated.
5. Grease the baking pan and put the mixture and cook for 25 minutes at 160°C. Then reduce heat to 140°C and cook further for 55 minutes.
6. Let the cake cool down for a bit before slicing.