Japanese Cheesecake

 

200g / 8 oz cream cheese 5 eggs - separated 100g/ 1/2 cup cream 130g / 1/2 cup plain yoghurt 50g / 3/8 cup cake flour 80g 3/8 cup sugar 20g / 1 1/2 Tbs lemon juice

1. soften cream cheese, add heavy cream, mix and stir well

2. add and mix to mixture, one egg yolk at a time

3. sift flour into mixture and stir well

4. add lemon juice and stir well

5. preheat oven 340 F

6. beat egg white separately and slowly add

Preheat the oven to 170C/338F Water bath method Bake at 160C/320F for 20 minutes then reduce the temperature to 120C/248F, bake for 60 minutes

--- Japanese Souffle Cheesecake, no butter recipe - YouTube