Japanese Cheesecake

 

To finish:

Preheat the oven to 150°C. Line the base of a 20 cm in diameter deep cake pan with baking paper and spray with non stick spray.

Fill a large baking pan halfway with boiling water and place in the oven.

Heat the cream cheese, milk and butter together. Stir until smooth and well combined. Remove from the heat and leave to cool slightly.

Add 60 ml of the sugar and sift in the flour and corn flour a little at a time while whisking.

Separate the eggs. Whisk the egg yolks into the cream cheese mixture.

Beat the egg whites until they become foamy. Start adding the remaining sugar a little at a time and beat until stiff peaks forms. Add the vinegar.

Spoon one third of the egg whites into the cream cheese mixture.

Use a whisk to even out the meringue and stir slowly using a circular movement and carefully blend into the cream cheese mixture. Do not whisk.

Repeat with the second third of the egg whites and then the last third of the egg whites.

Pour into the prepared pan and place into the water bath.

Bake for 1 hour. Turn off the oven and open the door slightly and allow to cool in the oven for 1 hour.

Turn out and transfer to a serving plate.

Dust with icing sugar or drizzle with honey.