Original Recipe : http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html
My twisted recipe:
Ingredients:
70g brown sugar
6 eggs (whites & yolks separated)
1.4 tsp cream o f tartar
50g butter
250g philadelphia cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4 tsp salt
Steps:
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk using double boiled method. Set aside to cool. Fold in the flour, the cornflour, salt, egg yolks and mix well. Sieve it (optional, just to get a smoother outcome)
2. Whip egg whites with cream of tartar. Add in the sugar and whip until soft peak (i use electric mixer for speed)
3. Fold 1/3 egg whites to the cheese mixture. Fold another 1/3 and remaining, 1 portion at a time.
4. Line with parchment paper, leaving extra 1 inch higher than your pan. Pour into removable-bottom cake pan. Place an aluminium foil loosely over the parchment paper (this is to avoid overburning on top).
4. Place tart moulds filled with water at bottom of oven (alternatively can do water bath). Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C. Remove the aluminium foil the last 2-3 min to get just right burn on top.
5. Leave to cool in oven with door ajar for 30 min.
Enjoy!