Japanese cotton cheesecake/souffle cheesecake

Nice and brown.. fresh from the oven

After glazing and top with fresh strawberries

These version of cheesecake is light and fluffy with the Cheesyyyy flavour. Made this for my friend's birthday on request. The texture is slightly denser than the traditional japanese cheesecake but its still light,fluffy ,creamy and best of all YUMMYYYY! :)

slightly modified recipe from http://cafeoftheeast.blogspot.com/2005/07/japanese-souffl-cheesecake_04.html

• 250g cream cheese
• 200ml whipping cream (you can substitute the cream for milk for a lighter texture)
• 40g (1/3 cup) cornflour
• 4 egg yolks
• 75g (1/3 cup) caster sugar (A)
• finely grated zest from 1 lemon
• 40ml (2 tablespoons) lemon juice
• 4 egg whites
• 1/4 tsp tartar
• 75g (1/3 cup) caster sugar (B)
• Apricot Glaze:Heat 1 tablespoon Apricot Jam with 1 tablespoon water, then sieve to get a smooth glaze

Method:

1. Preheat oven to 150°C. Grease a 20cm round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly. Or easier way out put into microwave for 3 minutes. Strain this mixture...make sure its smooth...
3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Sieve cornflour in and fold.
4. Beat egg whites until foamy with uniform tiny bubbles.Add 1/4 tsp of tartar.Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
5. 5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Bake for about 1-1 1/4 hours.
8. Take a knife run around the cake pan to make sure the sides are not sticking to the pan.
9. Leave the cake to cool.
10. Glaze the cake with apricot jam and its ready to be served!