Yeah, its cheesecake again which I can't get tired of. This cheesecake is also known as Japanese cotton cheesecake due to its light and soft texture. You'll be craving for another piece when you finish eating your first piece. I think it tastes better than those sold at Jusco.
Try the recipe and you'll never regret it.
INGREDIENTS
250g cream cheese
100ml fresh milk or full cream milk
1 tsp lemon juice
60g cake flour
20g cornflour
100ml fresh milk or full cream milk
1 tsp lemon juice
60g cake flour
20g cornflour
50g butter
120g granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
METHOD
1. Melt cream cheese, butter and milk over a double boiler. Stir it well and let the mixture cools down.
2. Fold in the cake flour, corn flour, egg yolks, lemon juice and mix well.
3. Using a electric hand-mixer, beat the egg whites until foamy. Turn speed to medium and add in cream of tartar and sugar gradually. Beat with high speed until soft peaks form.
4. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round lined cake pan
3. Using a electric hand-mixer, beat the egg whites until foamy. Turn speed to medium and add in cream of tartar and sugar gradually. Beat with high speed until soft peaks form.
4. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round lined cake pan
5. Bake cheesecake in a water bath for 70 minutes or until set and golden brown at 160 degrees C.
6. Once done, remove out the cake and let it cools off completely on a wire wrack. Do not leave the cake in the pan or else bottom of the cake will be ruined by the moisture.
7. Enjoy with a cup of coffee.
NOTE: This recipe is taken from two sources which I have no ideas where it originates from, Diana Desserts or Bake With Yen recipe book. Doesn't really matters as long as it taste good!
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