JAPANESE CHEESECAKE

Steps:

• In a medium saucepan, add cream cheese, butter, and milk.
• Put it on a water bath on medium heat, stir until mixture dissolves, turn of heat and keep aside.
• In a bowl beat the egg yolks and vanilla just until well combined.
• Add the warm milk mixture to the egg yolks while whisking.
• Sift flour, corn flour, and add to the egg and milk mixture. Mix gently.
• In another bowl, beat the egg white with pinch of salt. Gradually add the sugar and keep on beating until you get a stiff peak.
• Pour the egg yolk and milk mixture around the side of the egg white, to prevent knocking out air from the egg white.
• Fold the egg white and egg yolk mixture gently by a spatula.
• Line your baking pan with parchment paper. If using a springform pan, cover the outside with aluminum foil to prevent water from leaking inside the cheesecake.
• Pour the mixture in your baking pan. I used 8 diameter baking pan which was 4" high. Tap the pan three times on a table.
• Place the baking pan in a larger and deep baking tray. Pour hot water in the large baking tray and let it reach half the baking pan.
• Bake in a preheated oven of 150C - 302F, for 1 hour and then increase the temperature to 160C - 320F and bake for another 30 minutes, or until uncooked spaghetti inserted in the middle comes out clean.
• Turn off the oven, leave the oven door open a jar for 10 minutes. Remove from the oven and remove from the pan. Let cool completely on a wire rack.
• Refrigerate and serve cold.