Yummy Yummy Yum Yum

Japanese Cheesecake

Ingredients:
250g Philadephia cream cheese
50g butter
100ml fresh milk

60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar

Method:
1. Melt cream cheese, butter and milk in a double boiler.
2. Cool the mixture.
3. Fold in the flours, egg yolks, lemon juice and mix well.
4. Whisk egg white with cream of tartar until foamy.
5. Add in the sugar and whisk until soft peaks form.
6. Pour into a 8" round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
7. Bake cheese cake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.

It's time to give the microwave oven a good workout farnee mum mum!