Baked Whole Cheesecake/Soft Japanese cheesecake

Yummy!Yummy!Cheesecake you'll love.Adapted from the book by Betty Yew.

All cheesecake are yummy!Delicious!Everybody loves cheesecake,don't you?
This cheesecake is softer and eggy..This one was made to sell and so I cannot take pictures of the inside.Next time,when I made for myself,I'll update here the after slice pictures.On the top here,I sieved some milo and sprinkle some almond on it.

Ingredients:

650g cream cheese at room temperature

150g butter,at room temperature

11/3 cups castor sugar

8 large eggs,separated

1 tsp freshly grated lemon rind

1 tsp vanilla essence

1 tsp almond essence

1 tsp lemon essence

1/4 cup corn flour sifted

Milo for dusting the top

some almond nibs(optional)

Method:

In an electric mixer,blend cream cheese and butter until light and fluffy.Add half the castor sugar,egg yolks,lemond rind and all essences.

Beat mixtures at lowest speed for 2-3 minutes or until well combined.Add cornflour and beat until well combined.

In a bowl with a cleaned beater,beat egg whites until they hold soft peak.Beat in remaining sugar a little at a time until the egg whites hold stiff peaks.Fold into creme cheese mixture gently but thoroughly.

Pour batter into a greased baking pan and put pan in a larger cake pan.Add enough hot water to the larger baking pan,reaching halfway sides of pan.

Bake cake in middle of preheated 175°C oven for 40-50 minutes or until top is golden brown and cake is set.Remove cake pan from water bath and let it cool completely in pan on a wire rack.Chill for 10-12 hours or preferably overnight.

To remove cheesecake from mould,dip cake pan in a large pan of hot water for 5 seconds.Invert a platter over it and invert cheesecake onto the platter.Dust(sieved)top of cake with Milo and sprinkle some almond nibs on side(if used)

Here,update pictures of my very soft and yummy cheesecake.

Best cheesecake

Finally,after 2 years I got to make this again.