Japanese Cheesecake

Adapted from Dianna Dessert 

Ingredients:

250g cream cheese (softened)
50g butter (softened)
120g caster sugar
90ml orange juice
10ml lemon juice
zest of 1 orange
6 egg yolks
60g plain flour
20g corn flour
6 egg whites
1/4 tsp cream of tartar



Method:

• Preheat oven to 160 degrees C.  Grease and line a 23cm springform pan.
• Sift together plain flour and cornflour.  Leave aside.
• Beat cream cheese, butter and half of the sugar until soft and fluffy. Add in egg yolks and beat until combined.  Then beat in orange juice and zest.
• Fold in sifted flours.  
• In a separate bowl, whisk egg whites until foamy.  Add in cream of tartar.  Gradually add in the remaining sugar and whisk until soft peaks form.
• Fold egg whites into the cream cheese mixture.  Stir until just combined.
• Pour into the prepared pan.
• Bake in a water bath for 1 hour.
• Turn off the oven and leave the cake to cool in the oven with the oven door ajar for about 1 hour.