Cotton Soft Japanese Cheesecake

Cotton Soft Japanese Cheesecake

Ingredients

• 140g castor sugar
• 6 egg whites
• 6 eggs yolks
• 1/4tsp. cream of tartar
• 50g butter
• 250g cream cheese
• 100ml fresh milk
• 1tbsp. lemon juice
• 60g cake flour / superfine flour
• 20g corn flour
• 1/4tsp. salt

Instructions

1. Lightly grease and line the bottom and sides of a cake pan and preheat oven to 160°C.
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the cake flour, corn flour, egg yolks, lemon juice and mix well.
3. Whisk egg whites with cream of tartar until foamy. Add in sugar and salt, whisk until soft peaks form.
4. Add the cheese mixture to the egg white mixture and mix well with a spatula. Pour mixture into cake pan.
5. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160°C.

Notes

• Water bath - Place cake pan in a rectangle tray filled with water for moisture.
• If using salted butter, omit salt from ingredient list.

Reference

• Diana's Desserts - Cotton Soft Japanese Cheesecake

It's really soft! Try this out if you love light cheesecake, it's good. =)


^StarrY^