First attempt in Japanese cheesecake

Today i followed the  recipe from passion baker, unfortunately my first baking of this cheesecake was failed. I had posted comment on her site and pending for her to reply but i am too eager to find out why so i did a research on it. 

Then i get to know that I had over beat the cheese mixture and the egg form, till there is no air (bubble) to raise the cake, ending the cake turned out to be too wet inside and too firm.
 

anyway, i am so going to try again, but will have to wait for 2 weeks to bake... i will still base on passion baker recipe but will follow the method from the research I had found in the internet and youtube.

the appearance of my fail cheesecake

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 recipe from passion baker

160g Cream Cheese,
25g Butter,
120g Milk,
1 teaspoon of lemon juice
40g Flour,
30g Cornflour
4 Egg yolks
4 Egg whites,
1/8tsp Cream of Tartar,
100g Sugar,
pinch of Salt 


How to make Japanese Cheesecake:
Methods are found in youtube and howto website
The method is the same as passion baker just that I highlighted the method i had failed to do :

• Grease and line the bottom of the baking pan
• Wrap outside of the pans in foil
• Stiff the flour and cornflour together
• Beat cream cheese with milk and butter to soften & thick
• Add in half of the sugar, egg yolks, and lemon juice to the beaten cream cheese
• Add in the combine flour in the cheese mixture and mix well
• Beat egg whites separately, in a medium sized bowl, until fluffy.
• Gradually, add the remaining sugar and the cream of tartar to the egg whites, beating on high speed until soft peaks form (about 8-10 minutes).
• Gradually fold beaten egg whites into the cream cheese mixture, stirring gently (do not whip)
• Pour into cake pan and smooth the surface.
• Bake in water bath at 175C for 1 hour or until well incorporated

I will try the above method again, and will update my progress soon...let see whether it work this time :)