A friend requested for this recipe after seeing the picture in my FB. The credit really is not mine, it belongs to Big Boys Oven What i merely did was convert the recipe to 1 1/2 portion to fit into a 9" baking pan. The result delighted us as we really love these Japanese version of cheesecake and used to buy them from Isetan despite the hefty price!
Here's the recipe after conversion:-
240gm Cream Cheese
40gm soft unsalted butter
6 egg yolks (mid-size)
60gm plain flour
4gm corn flour
6 egg whites (mid-size)
1/4 tsp cream of tartar
a pinch of salt
Heat oven to 180C.
Sift ingredients B.
Whisk ingredients A, add egg yolk one by one. Add ingredient B in portions.
Whisk egg whites, add in sugar portioned, cream of tartar and slat. Whisk till firm peaks forms.
Add C into A and mix gradually.
Place into a 9" baking tin. Bake in water bath-cling foil the cake tin and then sit it onto a roasting pan filled with boiling water (half full will be enough). Bake till desired color.
Tip: I made this some time back and did not take down the amount of time it needed in the oven. But it took quite some time i recall so do be patient. Test it with a skewer to check for doneness. If under baked, the inside will be very wet.
20/2/2012- Baked this today and took note of the time for baking. Baked the above recipe in an 8 inch square tin (prefers this as the cake is slightly taller), took 60 minutes. The cake was tent once the top of the cake reaches the desired color/tan.