Japanese cheesecake

Ingredients:

• Milk – 250 ml
• Cream cheese (softened) - 250 grams
• Butter (softened) - 60 grams
• Yolks – 6 pieces
• Flour - 55 grams
• Corn flour - 20 grams
• Zest of 1 lemon
• Egg whites - 6 pieces
• Cream of tartar (citric acid) - 1/4 teaspoon
• Sugar - 130 grams
• Baking pan size 11*22*6 cm
• A larger form is filled with boiling water, and a baking pan is placed in it.

Preparation:

1. Preheat oven to 150 C.
2. Pour milk into a large bowl over a double boiler. Add cream cheese and stir until completely melted, then add butter. Remove from heat, let cool slightly, then beat in the egg yolks and mix well.
3. In another bowl, combine the flour and cornflour. Now pour the flour mixture into the creamed mixture, stirring constantly. Grate in the lemon zest, stir, and set aside.
4. Place the egg whites in a large clean bowl, beat with a mixer for 3 minutes, add cream of tartar, sugar, and beat until very stiff peaks form.
5. Combine the egg white and cream mixtures and mix gently with a rubber spatula.
6. Pour the batter into a baking pan, place the baking pan in a larger pan, and fill it halfway with hot water. Bake the pie for about 50 to 60 minutes, testing with a toothpick.
7. Turn off the oven. Leave the oven door ajar for 10 minutes. Remove the cheesecake from the oven and pan. Let cool completely and refrigerate for 3 hours.