Light & Wobbly sponge cheesecake
The spongy, jiggly cheesecake made popular in Hakata, Japan in 1947
Took me a few tries, but I believe I have managed to perfectly balance ingediants and baking time.
Well Grease an 8" round pan with butter and line the bottom with baking paper
Pre-heat oven to 200°C (Top and bottom heat - NOT fan-forced) ~ 392°F
Over a warm water bath whisk cream cheese till smooth,
Add yolks and sugar. Whisk together
Microwave the milk and butter for 1min on high
Whisk into batter
Add salt, vanilla and lemon juice
Remove from water bath, sift in cake flour and corn starch
Fold into mixture
Using an electric mixer, whisk egg whites on LOW till foamy
Add cream of tartar and whisk on high speed till the bubbles become very small and meringue starts to thicken
Still on high, slowly add the caster sugar
Whip until meringue turns glossy and medium peaks hold
Using a thin spatula or metal spoon fold 1/3 of the meringue into the cream-cheese batter.
Do this with all the remaining meringue.
Once blended it should be light and airy
Pour mixture into prepared pan.
Gently tap the tin ONCE on the bench to release air bubbles.
Place the cake pan into a larger oven proof pan or dish
Pour warm water into the water bath till half way -
Place on the bottom rack and bake at 200°C for 18min [392°F]
Lower heat to 180°C bake for 9min (5-9min). [356°F]
Lower again to 160°C Bake for 11min [320°F]
Lower again to 140°C for 7min (7-10min) [284°F]
By this point it should be gorgeously risen, and have a golden top
Turn off the heat, open the door of the oven, slightly - I used a spatula handle to keep door ajar
Let cake cool in oven for 30min
Once cool, turn out onto your hand then onto a wire rack to cool completely
Sprinkle with icing flour
Serve with Cream
Pan needs to be well greased on the sides, or it will rise unevenly.