Japanese Cheesecake

Had read this in the latest "i-weekly"

Ingredients:
1. Cream Cheese 720g
2. Butter 210g
3. Milk 105ml
4. Sugar 150g
5. Egg yolk 6pc
6. Cream 210g
7. Egg white 240g
8. Corn starch 30g
9. Sugar (B) 45g
10. Apricot glaze adequate
11. Water adequate

Sugar Dough
1. Flour 560g
2. Egg 1pc
3. Butter 375g
4. Icing sugar 180g

Methods:
1. Mix butter and icing sugar, beat till soft. Add in egg and flour. Mix till a dough is formed.
2. Wrap dough with clingwrap and chill in fridge for 30mins. Roll the dough until 0.3cm thick. Cut dough with round shape cake ring, bake in oven at 180 degree C. for 35mins. Let it coll down.
3. Mix cream cheese, butter and sugar (A) till soft. Add in milk, followed by egg yolks and cream. Beat egg white and sugar (B) into a meringue. Mix in cornstarch. Combine both mixture and mix well. Place baked sugar dough into the cake rings and pour in cake mixture.
4. Bake in oven at 140 Degree C for 45-50mins. Remove from cake ring when cool. Boil apricot glaze with water, portion at 3:1. Bring to boil, when cool, apply the glaze on top of the cake, decorate with strawberries, serve.