Japanese Sponge Cheesecake 日式芝士蛋糕

I am a vegetarian consuming dairy products since a dozen years, since then I have not been eating eggs... until I am interested in baking last year :)
Having searched a while for a light cream cheese cake that fortunately I am happy with this recipe and adapted online from KitchenTigress KT.

To save a little bit the eggs portion (I dunt know where to put the egg yolks then) , so I decided to use the 5 whole egg separately.

Recipe:  (7" spring form mould)
140g      cream cheese in room temperature
40g        butter in room temperature
80ml      lukewarm milk
5pcs       egg yolks
2 tsp      lemon juice
50g        cake flour
15g        cornstarch
1/8 tsp   salt

5pcs       egg whites
90g        sugar

Cooking method:  water bath baking

Procedure:
a/  Preheat the oven in 180c , reduce to 170c for cooking, line up in the mould bottom with parchment paper and pack the outside with foil paper and set aside;

b/  Mix the egg whites to foams with electric mixer, add sugar in by 3 times separately until become a small peak and set aside;

c/  Mix the cream cheese and butter with electric mixer, pull the lukewarm milk
in mix evenly until no lumps, then add egg yolks and lemon juice, stir until smooth and sift these mixture to silky, then add sifted flour and cornflour, stir
all to smooth; fold in the egg white to the yolk mixture in 3 times carefully not to kill the air of the mixture; 

d/  Pull the mixture into the mould and tape the mould on the counter top for a few time to avoid the bubbles inside, then put it in a hot water bath tray, bake for 50-60 mins in the bottom rack of the oven until golden and insert a toothpick comes out with crumbs (please look after often, the surface maybe burnt, if so cover with foil paper on top),

e/  To cool down the cake in the mould on a rack up side down to avoid the cake shrink at least for half an hour to 45 mins, remove the cake and serve.

**Enjoy!

十幾年來，我是一直吃乳製品的素食主義者，但就沒有吃雞蛋...... 直到去年我對烘焙感興趣:)  在網上搜查了很久一個淡奶油芝士蛋糕，幸好找了KitchenTigressKT 這個配方，
我略為調整少許。

為了節省一點點雞蛋部分（其他蛋黃就不知道往哪兒放，所以我決定分開使用五個全蛋。

配方：（7吋活圓形模具）
140克     奶油奶酪（室溫）
40克       牛油（室溫）
80毫升    溫牛奶
5個         蛋黃
2茶匙      檸檬汁
50克       低筋粉
15克       玉米澱粉
1/8茶匙   鹽

5個         蛋白
90克       糖

烹飪方法：水浴烘烤

步驟：
a/ 預熱焗爐180℃，烹調時減少到170℃，放一張牛油紙在模具底部，另外用錫紙包住模具底部和外側，待用;

b/ 用電動攪拌機打發蛋白至泡沫狀態，分3次加入白糖，直到變成一個小鉤，待用;

c/ 用電動攪拌機攪拌奶酪和黃油至乳狀，將溫牛奶倒入並拌至均勻和無結塊，再加入蛋黃和檸檬汁，攪拌至順滑後，再加入過篩的麵粉和玉米粉，攪拌均勻，慢慢用折疊法把蛋白分3次和蛋黃漿混合，以避免殺掉漿內的空氣;

d/ 將混合漿倒入模具中，並把它放在一個熱水浴盤，放在焗爐的最底層烤50-60分鐘，至金黃色，然後插入一根牙籤，出來時有少少麵包屑（請時常看看，表面上也許燃燒，如果是在上面蓋張錫紙);

e/ 在架子上放涼模具內的蛋糕，以避免蛋糕回縮必需倒扣，放涼至少30-45分鐘，取出蛋糕即成。

**盡情享受吧！