It's Hokkaido fair at Meidi-ya and the camembert cheesecakes look really lovely but I just can't bring myself to splurge $13 on a small quarter block of cheesecake. After some research online and slight modifications to the recipes, here's my version of a healthy and light Camembert cheesecake :)

Enjoy

Serves 8

Ingredients:
60g fine granulated sugar
3 egg whites
3 egg yolks
1/2 tsp. cream of tartar
25g butter
125g Camembert cheese
50 ml fresh milk
1/2 tbsp. lemon juice
30g cake flour
10g cornflour
1/4 tsp. salt

Instructions:
1. Melt camembert cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, one spoonful at a time and stirring till smooth. Add egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture carefully and fold gently. Pour into a your prepared baking tin (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C.