Japanese Cheese Cake - Take 3! And I'm satisfied!

I was very dissatisfied with my previous failed cheesecakes so I used the same recipe again and tried to follow it to the dot:

http://www.bellaonline.com/articles/art36092.asp

1/4 cup cake flour
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon baking powder
8oz Philadelphia cream cheese
1/4 cup superfine sugar
1/3 cup milk
6 eggs, separated
1 tablespoon lemon juice
1/2 teaspoon cream of tartar
1/4 cup superfine sugar

As mentioned before, I really love this recipe since it does not need butter, margarine or oil. The only difference was that I did not cream using electric mixer therefore I did not beat the egg whites until soft peak formed.

All ingredients used were at room temperature. Egg whites and yolks were separated when just taken out of the fridge and left sit until reach they reach room temperature.

1. Preheat oven to 350F. Mix and sift 1/4 cup cake flour + 1/4 cup cornstarch + 1/4 teaspoon salt + 1/4 teaspoon baking powder.

2. Cut 8oz Philadelphia cream cheese into cubes. Microwave to help soften the cream cheese (~15 seconds). Beat until smooth.

3. Gradually add 1/4 cup superfine sugar. Beat thoroughly.

4. Add 1/3 cup milk slowly. Some air bubbles will form. Beat until air bubbles are all gone.

5. Add 6 egg yolks, one by one. Continue beating until smooth.

6. Add sifted dry ingredients and 1 tablespoon lemon juice. Beat until smooth.

7. In a separate bowl, beat 6 egg whites until foamy. Add 1/2 teaspoon cream of tartar. Beat until dissolved. Add 1/4 cup superfine sugar and beat until soft peak forms.

8. Carefully fold the egg white mixture to the cream cheese and briefly mix.

9. Pour batter into cake pan lined with parchment paper.

10. Place cake pan in larger baking pan then put in lowest oven rack. Pour hot water into the baking pan until halfway up the cake pan.

11. Bake at 350F for 50 minutes.

12. Turn off oven and let cake cool for 15 minutes by letting the oven door ajar. Remove cake from oven and let cool completely (~1 hour) before slicing.

The cake shrunk as soon as I opened the oven.

Cotton soft, fluffy and moist. Yum~~

The cake formed 2 layers after a couple hours. It could be due to the reason that I did not beat the egg whites til they form soft peaks thus the cake was not able to fully rise. It still taste awesome though.

I think it will be better if I have an electric mixer.

Note: Great recipe.