Japanese Cotton Cheese Cake

Making an 8” round cheese cake

250g Cream Cheese, softened
50g Butter, softened
100ml Fresh Milk

1tbsp Lemon Juice
60g Cake flour
20g Corn flour
6 yolks
1/4tsp salt

6 Whites
1/4 tsp Cream of tartar
140g Caster Sugar

Method:
1. Preheat oven 160^oC

2. Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Make sure the baking paper extends higher than the cake tin by about 1.5 inches . Wrap around the outside of baking tin with aluminium foil, to prevent seepage.

3. Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
4. Upon slightly cool, add in the egg yolks, cake flour, corn flour and salt and mix until well combined.
5. Sieve the egg yolk and flour mixture into another clean bowl. Set aside.

6. In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft peaks form.

7. Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well (to loosen the mixture . Continue to fold gently with the balance egg white mixture.

8. Pour the batter onto the prepared pans. Place a sheet of aluminium foil and loosely place it over the tin. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

9. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.