JAPANESE CHEESECAKE

160 grams cream cheese, softened
160 grams white chocolate
4 eggs
1/4 teaspoon vanilla essence


preheat oven to 170 c

grease and flour sides and line bottom of cake tin.


separate eggs.

in a medium size heat proof bowl, over a pot of boiling water, melt white chocolate. remove from heat.

add in cream cheese and stir till melted. return dish over heated pot of water if needed.

stir in egg yolks and vanilla

beat egg whites till stiff.

fold into cheese mixture in two batches.

pour into tin.

drop tin lightly onto bench top to release air bubbles.

stand tin on a tray of hot water and cook for 15 minutes.

turn heat down to 160 c and cook for another 15 minutes.

turn off heat and leave cake in oven for another 15 minutes.

remove from oven and cool completely on cooling rack.

remove from tin and sprinkle with icing sugar. refrigerate for at least an hour.

serve cold, on its own or with fruit and cream.