Japanese Cheesecake

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Japanese Cheesecake is a light and fluffy cake. Learn how to make/prepare Japanese Cheesecake by following this comfortable recipe.
   
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• 7 Ounces cream cheese, at room temperature
• 1/4 Cup whole milk
• 1/2 Cup powdered sugar
• 3 Eggs, aside
• 1/4 Cup cornstarch
• 2 tbsp Lemon juice
• 1/2 tablespoon Cream of tartar
• 2 1/2 Cups boiling water
Spray a 9-inch cake tin with cooking oil spray.
Beat cream cheese with milk to soften.
Add one-half of the sugar, egg yolks, cornstarch and citrus limon juice to the beaten cream cheese.
Beat until smooth.
Beat egg whites separately, in a normal sized bowl, until fluffy.
Gradually, add the left over sugar and the cream of tartar to the egg whites, beating on high hurry until very soft peaks form (about 8-10 minutes).
Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
Pour into cake cooking pan and smooth the surface.
Preheat oven to 350 degree F.
Place cake cooking pan into a larger roasting cooking pan and place in the lower rack of oven.
Pour enough boiling water into the roasting cooking pan to come in one-half way up the side of the cake pan.
Bake for 35-40 minutes.
Japanese Cheesecake is ready.
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