Fluffy japanese cheesecake with mango yoghurt

Serves 8
Prep time 20 minutes
Bake time 40 minutes

butter, to grease cake tin
400g cream cheese (at room temperature)
½ cup full cream milk
1 cup fine sugar
6 eggs, separated
½ cup cornstarch
4 tbsp lemon juice
1 tsp cream of tartar
5 cups boiling water

topping
2 tbsp apricot or strawberry jam
1 cup mango yoghurt
2 cups fresh mango, peeled and cut into big cubes

• Preheat oven to 200°C.
• Grease a 15-inch cake tin with butter.
• Beat cream cheese and milk together until soft.
• Add ½ cup fine sugar, egg yolks, cornstarch and lemon juice to the cream cheese mixture. Beat until smooth.
• Beat egg whites in a separate bowl until foamy.
• Add remaining ½ cup fine sugar and cream of tartar. Beat on high speed until soft peaks form, about 6 minutes.
• Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
• Pour into cake tin and smooth the surface with a spatula.
• Place cake tin into a large roasting pan on the lower rack of the oven.
• Pour boiling water into the roasting pan till it reaches half the height of the cake tin.
• Bake for 35–40 minutes at 200°C, or until a pick inserted in the middle of the cake comes out clean.
• Combine all ingredients for topping then spread on top of the cake.

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