Cotton Soft Japanese Cheesecake

Photo: Lesley

Ingredients

Ingredients:

(A)

140 ounces g/5 fine granulated sugar

6 egg whites

1/4 teaspoon cream tartar

(B)

50 ounces g/2 butter (I used unsalted butter)

250 ounces g/9 cream cheese

100 ounces ml/3 fluid fresh milk (I used whole milk)

(C)

6 egg yolks

1 tablespoon lemon juice

60 ounces g/2 cake flour /superfine flour (I used cakeflour)sieved

20 ounces g/1 cornflour (cornstarch) sieved

1/4 teaspoon sea salt

Preparation

Method:

Melt (B) cream cheese, butter and milk over a double boiler. Cool the mixture completely or use ice in bucket to cool it,set aside.

Whisk (A) egg whites at high speed until foamy . Add in the sugar and cream of tartar,then whisk again until soft peaks form and stiff.

Preheat oven at 350 F,prepare 2 small spring form pan or 8 inch spring foam pan ,lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.Then prepare a big deep baking dish with hot water for bain marie(water bath method)

Beat eggs yolk with hand whisker,then add in lemon juice,cornflour and cake flour until well mix.Mix in the (B)cheese mixture to the (C) egg yolk mixture and mix well.

Fold in (A) eggs white (meringue)1/3 into (B+C) cheese and yolk mixture well.Then fold in the rest of eggs white , mix well.

Use an aluminum foil to wrap the spring foam pan outside,to prevent bath water from going in the mixture when baking.Reduce heat to 325 F.

Bake cheesecake at second lower rack of the oven in a water bath (bain marie) or 1 hours 10 minutes or until set and golden brown .

Remove from oven and let's cool down before remove from spring foam pan on cooling rack for 30 minutes before store in fridge for another 1 hour before serve.