Japanese Cheesecake

Directions

• Preheat oven 160c fan forced.
  Half fill a baking dish with water and place inside oven (water bath)
  Line a 20cm spring form cake tin with grease proof paper
• Seperate the eggs
• The Batter
• In a saucepan place the butter, 50g sugar and the cream cheese. Warm over a low heat. Just warm enough to melt the ingredients. Mix with a wooden spoon as soon as the ingredients are melted turn off heat and remove saucepan immediately.
  Using a whisk add egg yolks one at a time whisking constantly to insure a smooth consistency.
  Add corn flour. Whisk, no lumps
  Add plain flour. Whisk, no lumps
  Add milk. Whisk, no lumps
  Add fine zest of 1 lemon. Whisk
• The Meringue
• Place egg whites into an electric mixer and beat medium speed for 1 minute then turn up to medium high speed for 1 minute now add the 1/3 TSP lemon juice then turn mixer up to high speed. Slowly rain in the 50g sugar until all the sugar has incorporated into the egg whites. Now run the mixer on high speed until the egg whites have formed stiff peaks
• The Mix
• Marry the meringue with the batter by adding 1/3 of the meringue to the batter at a time. Making sure the meringue is lightly incorporated into the batter with out any meringue lumps by folding with a spatula before adding the next 1/3 and repeating the process until all the meringue has been folded into the batter forming the mix
• Pour the mix into the lined cake tin. Place the cake tin into the water bath in the oven. Bake for aprox 25 mins cake should have risen, then reduce oven to 130c and cook for a futher 40 mins or until the cake is cooked.
• Once cooked turn the oven off. Open the oven door a few inches and leave it open. Let the cake cool in the oven for 1 hour. The cake will deflate a little.
  After 1 hour, once cake is completely cook release from cake tin. If you want to serve the cake nice and light and fluffy like a sponge serve it prior to refrigerating.
  If you like a more dense texture refrigerate for 3 – 12 hours