How to make Japanese Cheesecake


 Ingredients: 

- 6 eggs, separated

- 60g softened butter

- 60g sugar

- 240g cream cheese (Philadelphia preferably)

- 50g plain flour

- 30g cornflour

- pinch of salt 

- 120ml milk

- 1/2 tsp vinegar

- 60g sugar

..........................................

* 23cm / 9 inch cake tin. 

* 200C 15 min, 140C rest of 30 minutes and last half an hour with the oven turned off.

* If using a 15cm / 6 inch, half the recipe

* Best eaten the next day or long after baking 

* Make sure your egg whites are stiffly beaten

* Separate your eggs carefully, if any egg yolk is in the whites, then it won't beat up properly

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