Japanese Cheesecake.......

Here's a recipe for Japanese cheesecake.....thanks to friends from Pan Pacific Hotel in Yokohama. Here I used a macadamia-graham cracker crust, in which, I substituted half of the graham cracker with macadamia nuts.

cream cheese 900 g.

butter 120 g.

milk powder 63 g.

cream 216 g.

milk 90 g.

egg yolk 180 g.

lemon zest 1 lemon

sugar 246 g.

egg whites 270 g.

Cream the cheese, butter, milk powder, and lemon zest. Scrape down the bowl often. Add the yolks one at a time. Scrape down the bowl again. Slowly add the milk and the cream. Scrape down the bowl. Whip the egg whites in a separate bowl and add the sugar when the whites reach the soft stage. Fold in the whites into the cheese mixture and beat with the paddle attachment for 5-7 minutes. Pour into your prepared pan and bake in a water bath for 1 hour at 300 deg F.. I actually used a convection oven and had to bake it at 250 deg F.. (I hate convection ovens!)This makes 2-22 cm/9 in. pans. Measure 150 g. of crust and 1 kg. of batter for this size.