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Japanese Cheese Cake

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Ingredients
  

  • 250 g cream cheese
  • Grated rind of 1 orange
  • Grated rind of 1 lemon
  • 4 egg yolks
  • 40 g corn flour
  • 80 g coconut milk
  • 1 teaspoon vanilla seeds
  • 4 egg whites
  • 120 g sugar
  • 1/2 teaspoon cream of tartar or lemon juice

Instructions
 

  • Over a bowl of hot water, melt the cream cheese and milk. (I just use a thermomix at 50C at speed 6)
  • Cool down and add the grinds, corn flour, egg yolks, vanilla seeds, and coconut cream.
  • Beat the egg whites and sugar with the cream of tartar to stiff peaks.
  • Divide the egg white meringues into 3 portions, folding in one portion at a time.
  • Wrap a foil around the cake tin, line a tall cake tin on the sides and the bottom.
  • Bake at 140C for 1 hour.
  • When done, keep the door ajar and let it cool down in the oven for 10 - 15 minutes.
  • Transfer to room and then to the refrigerator and refrigerate overnight.