Japanese Light Cheese Cake

It has been a long time to bake a cheese cake. I think 10 years at least. I baked cheese cake before and this is the first time to do Japanese light cheese cake. The recipe is from a blogebrity call Ellen and she make this cake when she studied aboard. This is a Japanese-style cheese cake and it’s  not really the “cheese cake” we normally refer to. It's not so cheese and taste not so strong. Just like a cheese-flavored sponge cake. The texture is moist and soft, so you won’t feel too much to have more!! You must try to do this once or you can ask me to bake one for you.

Ingredients：　(about 8" round)

A:
Plain cream cheese (softened) 250g
Milk 170 ml
Butter (softened) 60g

B:
Egg yolks 3 pieces
Cake flour 30g
Milk 20ml

C:
Egg white 3 pieces
5ml of rice vinegar/ lemon juice/ cream of tartar
(Just choose one of them)
Cornstarch 20g (I didn’t add vinegar and cornstarch this time)
Sugar 100g

Procedure：　

1. Combine A. and heat in a double boiler (with simmering water). Stir occasionally while heating until big chunks disappear.

2. Mix B. and pour into A. Beat and add egg yolks into the mixture as well. You may sift to make sure there are no more chunks in the mixture. Preheat oven to 150 C.

3. Use a clean and grease-free mixing bowl to beat egg white and vinegar (material C.). Add sugar and cornstarch in small portions while beating until can form a peak.

4. Scoop 1/3 of the egg white foam to mix with the batter, and then transfer into the rest egg white foam and stir with a spatula. (be careful not to over-mix)

5. Pour the batter into the 8” round pan (I use a square baker). Add warm water in a baking tray and put them in oven and bake for 30-40 minutes. Insert a stick to test if it’s done inside. Let cool; transfer to refrigerator and stand for one night. (It tastes great after keeping in fridge for at least one night.)

Bath baking can prevent the cake from heating quickly and thus have cracks on surface, so please do not skip this.