Japanese Cotton Cheesecake 日式芝士蛋糕

Japanese Cotton Cheese Cake 日式芝士蛋糕

Ingredient A 

250g Cream Cheese

120g Whipping Cream

100g Butter

Ingredient B

60g Sugar

5 Egg Yolks

60g  Cake Flour 

20g Corn Flour

Some salt

Ingredient C

5 Egg Whites

60g Sugar

1/4 Tsp Cream of Tatar

Step 1: Grease a 8 inch pan and line the bottom and sides of the pan with baking paper.

Step 2: Melt the cream cheese, Whipping Cream and Butter in double boiler method, cool it completely.

Step 3: Fold in Sugar, Egg Yolks , Cake Flour, Corn Flour, Salt and mix well.

Step 4: Whisk the egg whites with cream of tartar for 30seconds and slowly add in the sugar and whisk it until soft peaks form.

Step 5: Fold in quarter of the meringue into the cheese mixture until evenly incorporated; gently fold in the remaining egg whites until just combined.

Step 6: Pour the mixture into a 8 inc pan.

Step 7: Bake the cake in water bath at 150c for 60mins.

Step 8: Remove the cake from the oven and cool it completely.

Step 9: Refrigerate for few hours before serving.

Original recipe from Jaclyn San

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