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1
Butter the tin (not listed).
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2
Microwave the cream cheese for 30 seconds or so to soften.
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3
Chop up the white chocolate.
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4
Preheat the oven to 340F/170C.
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5
Whip the softened cream cheese with a whisk until creamy.
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6
Add sugar to the cream cheese, mixing well.
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7
Mix the beaten egg into the batter, adding it in 3 batches to prevent it from separating.
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8
Beat well between additions.
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9
Add the okara with a rubber spatula until it's evenly mixed in.
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10
Mix in the white chocolate too.
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11
(I'm using a whisk in the photo but a rubber spatula is better.)
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12
Pour the batter into a greased cake tin, and drop the tin on a countertop a few times to eliminate air pockets.
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13
Smooth out the surface with a rubber spatula, and bake in a 340F/170C oven for 40 minutes.
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14
Leave to cool in the tin.
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15
(If you try to take it out while it's still hot, it may fall apart.)
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16
Take it out of the tin when it's cooled down, and it's done.
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17
It's delicious served chilled in the refrigerator.
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18
It gets better the longer you let it rest.
