Rachel inspired me to try out a recipe for japanese fluffy cheesecake the other day. I dont know how close this one is to the one she was describing, but well, i thought it was worth a try.
First i mashed up some cream cheese with milk using a fork like this
and whisk up some egg whites and sugar till it gets all airy and fluffy like this [i love whisking egg whites with a hand beater..coz u dont have to expend that much energy but you get to see how some clear gooey mess turn into heavenly fluffy creamy looking meringue!]
fold the egg white mixture in like this,very gently so that you dont burst the air bubbles.
and bake in a bain marie for 40 minutes!
here's the finished product..with some blackberry jam glaze on top.
it was really soft, creamy and fluffy...and had a nice lemony flavour. the sweet blackberry topping gave it just enough sweetness to counteract the tangy lemony cake.
terk, chihui, jeniffer, joanna and simeon almost finished the whole cake so i guess it was okay-tasting. i used the leftover cream cheese to make a cheesy chicken sandwich with some roast chicken, tomato, spinach leaves and black pepper.
Size: 7-inch round [small]