weekend baking project- japanese light cheesecake

here is a recipe for japanase light cheesecake, my first attempt:) with a series of unfortunate mistakes as well.

ingredients:

for the base

1 slice sponge cake (about 1cm thick)

*i used the ready mix sponge mix that can be bought from the ingredient shops and baked half the portion (250g of pre mix) according to the instructions. usually you'll need to add eggs, water and butter*

(A)

400ml fresh milk

250g cream cheese

60 gram plain flour, sifted

(B)

5 egg yolks

20ml lemon juice

(C)

5 egg whites

100g caster sugar

STEP1:

preheat oven to 180 Celcius. line a 8 inch pan, or use a spring form pan (which i think its much easier) and place the prepared sponge cake.

STEP2

double boil (i.e heat water in a kuali and place a metal bowl inside the kuali containg the ingredients) the fresh milk and cream cheese until dissolved (cream cheese should be room temperature and cut into smaller pieces so that it melts easily) add plain flour, stir and cook until mixture has thickenes. remove from heat and let it cool. Add (B) and mix well

(ok, i made 2 mistakes here...first i measured the flour wrongly, i used 90g instead of 60g! argh! and i did not sift it! so once it put the flour in the mixture it became all lumpy and chunky. uh-oh...)

STEP3

whisk (C) at high speed until soft peaks form. slowly mix in into the mixture from step 2

(mistake no.3.....my egg whites were contamianted. haih, dunno why but my egg seperation skills suxed that time. the egg whites must have NO traced of yolk so that the soft peaks can form -_-")

STEP4

strain the cheese mixture (using a sieve) on top of the sponge cake

STEP5

Steam bake (i.e take a larger pan, fill it with water and immerse the baking pan into the water. if using a springform pan, wrap it with aluminiun foil so the water won't seep in) the cake in the preheated oven at 180 degrees for 20 minutes then reduce the temperature to 140 degrees and bake for another 1 hour and 45 minutes

STEP6

leave cake to cool in oven with door ajar for 1 hour (to avoid cracks in cake) chill in the frige at least for 4 hours before serving

(my cake HAD A CRACK! ARGHHHH~!)

baking the sponge cake. if its too thick then have to slice it, something which i'm not good at. i made a mess on the table at the process and my base was very uneven >.<

the extremely lumpy batter

soft peaks that will never form :(
mix it alltogether...

ready to go into the oven! keeping fingers crossed hoping it will turn out ok despite all the blunders

chilled and ready to be served!

remove from pan and cut into slices to be served..

the final product. and the verdict???

this is a fool-proof recipe!! hahah. it actually tastes good. light and fluffy and spongy. chesse taste is not over-powering with a hint of lemon taste(the only type of cheesecake mummy will eat.lol) very yummy even if i say so myself :)