Japanese cheesecake by Sandra Kwan

Japanese cheesecake by Sandra Kwan
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Here's the recipe Japanese Pooh Cheesecake
Yields-8pcs Pooh Cheesecake
Yields-5pcs Mini Muffin Cupcakes
Ingredients
6tbsp plain flour
3tbsp corn flour
160g cream cheese
120ml fresh milk
170g caster sugar
4 egg yolks
4 egg whites
2/3 tsp cream of tartar
1 Wilton Bake Easy Spray
2pcs Pooh mould (8 faces mould)
5pcs Mini Muffin Cupcake

Method
-Sift flour and cornflour together, set aside.
-Melt cream cheese and fresh milk over double boiler. Stir occasionally until melt. Remove from heat and set aside.
-Beat egg yolks and half of the sugar until light and creamy. Fold in cheese mixture and mix with sifted flour and cornflour.
-Beat egg whites until soft peaks. Add in cream of tartar and the balance of sugar in 2 separate times while beating. Beat until stiff peaks form. Fold beaten egg whites into cheese mixture several times and beat until well combined. Use Wilton Bake Easy Spray in pooh mould to ensures the cake do not stick to the mould. Pour in batter in pooh mould and mini muffin cupcake liners.
-Pour water into baking tray until half full. Place pooh silicon mould in tray. Put into the preheated oven at 170 degrees and bake for 20 minutes in middle rack. Reduce to 150 degrees and transfer to top rack and bake for 10-15 minutes. Let it stand for 10 minutes before taking out.
-For mini muffin cupcake, bake 15-20 minutes at 170 degrees, and transfer to top rack for 10 minutes at 150 degrees.