Japanese Cotton Cheese Cake

Ingredients: Milk, butter, eggs, caster sugar, cake flour, corn flour, cheese cream and cream of tartar

Melt butter, cheese cream and milk using double boil

Seperate the egg yolk and egg white

Sieve the flour and mix well

Mix in the egg yolk and mix well

Beat the egg white till foamy then add in sugar

When it soft peak then add in 3/4 tsp of cream of tartar beat till peak

Prepare a 9" square tin i am using a loose bottom so i cover with double layer of aluminum foil to prevent water seeping in.

Then pour in the batter

Follow by bake in water bath (pour hot water into a bigger pan to seat)

Baking in process

If you see the top fo the cheese cake turn brown place a foil cover loosely over the cake tin.


See the texture is sooooo soft

Yummy!!! Try it!!

Ingredients

265ml milk (I used HL Milk)
85g Butter
250g Cheese cream (room temperature)
40g Cake flour
35g Corn flour (sift together with cake flour)
7 Egg yolks
7 Egg whites
3/4 tsp Cream of tartar
125g Sugar

Method:

1. Double Boil milk, butter and cheese cream together at medium heat, and use hand whisk to stir cheese cream till smooth.

2. Add in cake flour and corn flour mix well follow by add in egg yolks into mix cheese cream mixture till thick and transfer to large bowl, leave to cool.

3. In a mixing bowl whisk egg whites, till you see foamy then add in sugar till it soft peak then add in cream of tartar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).

4. Use a rubber spatula to fold egg whites in two batches to the cheese cream mixture.

6. If you are using a loose base cake tin, cover the outside of the tin bottom with double layers of aluminium foil to prevent water from seeping in.

5. Pour cheese cream mixture to a lined 9" square cake tin and place cake tin at the lowest rack in the oven. Bake in water bath (pour hot water into a bigger pan to seat) bake at preheated 150C for about 1 hour 15 mins.

*After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
Best to chill cheesecake before serve