Japanese cheesecake - coffee flavour

Ingredients

• 125 g Cream cheese
• 25 g  Unsalted butter
• 25 g  Milk
• 3   Egg yolks
• 25 g   Milk
• 30 g   Pastry flour
• 10 g   Corn flour
• 1/8 teaspoon Salt
• 1 tablespoon Coffee Extract
• 3  Egg white
• 1/8 teaspoon Cream of tartar
• 70 g Sugar

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Preparation

• Preheat oven to 160C. Over a Bain Marie, melt cream cheese, butter and milk to get a smooth, creamy consistency. Leave to cool. Tip 1: mix with a spatula. Do not use a whisk.
• In a mixing bowl, beat the egg yolk with a hand whisk lightly, add milk and flour/corn flour/ salt. Add in coffee extract. Add in 2 and mix well with a spatula.
• In a separate mixing bowl, whisk egg white until foamy. Add the sugar/cream of tartar to the egg white in 2 additions.
• Beat egg white until soft peaks are acheived.. Do not over beat unless you are looking for a split cake.
  
• Mix 1/3 of meringue with the egg yolk/cheese batter. Fold the rest of the meringue into the batter.
• Pour into a greased baking tin lined with parchment paper at the bottom of the tin.
• Bake the cake in a water bath at 160C for 50 minutes.