JAPANESE CHEESECAKE

Ingredients:

1/4 (60 g)	cup	MAGNOLIA FULL CREAM MILK
2/3 (150 g)	cup	MAGNOLIA CREAM CHEESE
3 (40 g)	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1/2 (65 g)	cup	MAGNOLIA ALL PURPOSE FLOUR
2-1/2 (20 g)	tsp	cornstarch
1 (4 g)	tsp	vanilla extract
5 (250 g)	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
1/2 (110 g)	cup	sugar

Procedure:

Preheat oven to 325°F. Fill a baking pan/deep tray bigger than an 8“round or square with enough water (as least 1 inch deep) to serve as bain marie. Grease and line with parchment/baking paper an 8x3 inch round baking pan. Set aside.
In a sauce pan, heat milk, cream cheese and butter over low medium heat. Continue stirring until cream cheese and butter melt. Remove from heat.
Add flour and starch, stirring continuously, then add egg yolks and blend well. Cool and then set aside.
In a bowl, beat egg whites until soft peaks form, and then gradually add sugar and continue beating. Fold egg white mixture to cream cheese mixture. Pour into pan.
Bake over bain marie in the oven for 25 minutes then open oven door and lower temperature to 300°F. Close and bake for another 25 minutes. Turn off heat and open oven door slightly. Leave cheesecake inside the oven for another 10 minutes or until cool.

Makes 8 servings.

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