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Japanese Cheesecake (Fluffy & Creamy)


Prep time: 20 mins
Cook time: 60 mins
Yield: 2 baking pans, lined with baking paper, each size 11.5cmx22cmx6cm


250 ml milk
250 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
55 gm cake flour
20 gm corn flour
1 lemon zest
6 egg whites
1/4 tsp cream of tartar
130 gm caster sugar



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