Japanese Cotton Cheese Cake

Ingredients A:

100g Cream cheese (Full Fat Cheese)

50g Full cream milk

Melted butter 30g

25g Sifted Cake flour

3 Egg yolks

Ingredients B:

50g Caster Sugar

3 Egg Whites

1/4 Teaspoon Cream of Tartar
1/4 Teaspoon lemon juice (Optional)

Method:

Ingredients A Preparation -

1. In a metal bowl, melt Cream Cheese, fresh milk and butter together over a double boiler. Mix ingredients till well mixed and smooth

2. Remove bowl from double boiler and add in egg yolk (one at a time) and whisk the mixture quickly till well mixed. 

3. Sift cake flour into the cheese mixture and mix well

Ingredients B Preparation -

(Note - Ensure bowl and mixer are wiped clean and free of oil and water) 

4. Whisk the egg whites, add in cream of tartar and lemon juice till soft peaks formed

5. Add in sugar and whisk till stiff peaks formed

6. Fold egg white into cheese mixture quickly with a spatula, till well mixed

7. Line a round cake pan (8") with parchment paper

8. Pour mixture into cake pan

9. Knock cake pan a few time to remove any existing air pockets

10. Pour some water into square baking tray (square tray must be larger than 8" round cake pan)

11. Put 8" round cake pan into the square baking tray. Check the water level reached 1/4 of the round cake pan (this step is called "Water Bath")

12. Put the tray into pre-heated oven (middle rack) and bake at 160 degree C  for 30 mins

13. Adjust the oven temperature to 145 Deg C and bake for another 35 min

14. Leave oven door slightly ajar and cool baked cheesecake for 20 mins in the oven before taking out from oven. This is to prevent the cake from shrinking and formation of wrinkles on the cake surface

Enjoy!