Japanese Cotton Cheesecake

Part A:
250g Philadephia Cream Cheese
50g Butter
100ml Fresh Milk


Part B:60g Superfine Flour (top or cake flor)
20g Cornflour
6 Egg Yolks
1 tbsp Lemon Juice
¼ tsp Salt


Part C:6 Egg Whites
¼ tsp Cream of Tartar
140g Fine Granulated Sugar


Melt (A) in double boiler and cool the mixture until room temperature.

Fold in (B) and mix well

Whisk egg whites with cream of tartar until foamy and then add in sugar and whisk until soft peaks form. Fold in half of the (C) into the mixture and mix well. Then add in the other half and mix them evenly.

Pour the mixture in 8 inches round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).

Finally, bake in water bath for 1 hour 10 minutes or until set or golden brown at 160 °C.


by Ai Wei (http://ivyaiwei.blogspot.com/2007/11/japanese-cottony-cheese-cake.html)