Japanese Cottony Cheesecake

Ingredients that you'll need:

250g Philadephia cream cheese

50g butter

100ml fresh milk

60g superfine flour (top or cake flour)

20g cornflour

6 egg yolks

1 tbsp lemon juice

¼ tsp salt

6 egg whites

¼ tsp cream of tartar

140g fine granulated sugar

Start!

Preheat the oven at 160 degrees.

Melt the cream cheese, butter with milk in a double boiler method.

Double boiler method =

Fill the outer pot with some water,and put the inner pot in. Heat on low fire till they melt.

Put it aside till it cools down.

When it's cooled, fold in the corn/superfine flour, egg yolks, lemon juice& salt into the cheese mixture.

You may find it abit lumpy, you can choose to sift it or leave it as it is.I did not sift it.Put the mixture aside for later use.

Now, let's make the egg white mixture. Beat the egg whites till abit foamy,

you can then add in the cream of tartar(i omitted it)

Add in 1/3 of the sugar, and continue to beat, followed by another 1/3 of sugar, beat again,lastly the remaining 1/3 of sugar

Beat till the egg white becomes frothy white, and when u lift the whisk upside down,the strand of egg white will "stand".

Scoop 1/3 of the beaten egg white into the cheese mixture, fold with fast and light strokes to prevent the egg white from deflating,

Pour the cheese mixture back to the remaining egg white, fold again.

When it's incorporated, pour it into a 9 inch pan.

B4 baking,bang the pan against the table several times

We need to water bath the cake,so you got to get ready a bigger pan.

Put the cake pan into the bigger pan,add hot water till half the height of the cake pan.

And start baking! for 1hr - 1hr 10 mins.

Tips: I will take the water bath pan out of the ovenand let the cake sit in the oven leaving the door ajar for 20 mins, then unmould it.and if the cake is too dark for your liking during baking,use an aluminum foil to cover the cake.


By Coraine (http://big-girlicious.blogspot.com/2009/07/japanese-cottony-cheesecake-tutorial.html)