Japanese Cheesecake

Ingredients:
100 ml milk
200 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
80 gm cake flour
1 tsp lemon juice
6 egg whites
70 gm sugar

Method:

Preheat oven to 150C (302F).

Melt butter, cheese into milk over bath of hot water over heat. Stir occasionally, until completely dissolved and the mixture turns smooth. Remove from heat. Let cool down.

Add the egg yolks and combine well. 

Sift in the flours into the cream cheese mixture, a small amount at a time. Add lemon juice and mix well.

Beat egg white  until very stiff peaks form. 

Fold-in the egg whites into the cream cheese mixture.

Pour the mixture into the two baking pans.  Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.

Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. 

Adapted from: http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html#ixzz1yZlY1cIK