Japanese Cheesecake

Line cake tin with parchment paper

Cover baking tin with foil twice. Cake tin should have 2 coatings of foil

Sieve flour and salt. Keep it aside

In a bowl, add creamcheese, butter and milk

Using Double boiler method, melt and whisk the mixture well

Allow to cool slightly

Add vanilla extract and whisk

Add egg yolks and whisk well

Add lime juice and mix well

Slowly add dry ingredients and whisk until well combined

In a separate bowl, whisk egg whites until foamy

Add sugar and whip until soft peaks form

Gradually add egg whites to batter and whisk

Pour batter into prepared cake tin and tap gently

Place cake tin on baking tray filled with hot water

Bake for 50-60 minutes in preheated oven at 170 deg until top is golden brown

Leave cheesecake in oven for 20-30 minutes with oven door slightly open

Now remove foils and parchment paper. Allow to cool for 15 minutes

Demould and transfer to serving plate. Refrigerate for 5-6 hours or overnight

Cut and serve