cheesecake - the asian kind

tonight we're having dinner for that chinese moon festival, where you're supposed to eat moon cakes - except we don't have any (and no one really likes them) so i decided to make a cheesecake! the kind that you find in asian bakeries - light, fluffy and more cakey than cheesy. (and it kinda looks like a moon!) =) i think my round tin was a bit too shallow because it super puffed up and out of the pan right after i took it out of the oven. looks a bit like a chicken pot pie. but it turned out really soft and fluffy!

ingredients: (gotta get that scale out)

- 220 g cream cheese

- 60 g softened butter

- 140 g granulated sugar ( i used caster sugar)

- 6 eggs (yolks + whites separated)
- 60 g flour
- 20 g corn starch
- 100 ml milk

- 1 Tbs lemon juice

- pinch of salt

directions:

1. mix the softened cream cheese + butter until smooth.

2. mix in the milk until smooth.

3. mix in the egg yolks and lemon juice until smooth.

4. sift in the flour and corn starch until well combined.

5. in another bowl, beat the egg whites and sugar and a pinch of salt until soft peaks form.

6. fold the egg whites into the cream cheese mixture (gently!)

7. pour into a round pan - preferrably a tall one.

8. bake in a water bath at 300F for 45-50 minutes.