COTTON SOFT JAPANESE CHEESECAKE

This cheesecake is so soft and light like cotton. I have this recipe from Diana's Dessert.


Remember to cover the pan with aluminum foil wrap to prevent water to goes in the cheesecake.


That's how I do water bath for baking the cheesecake.


Yummy, yummy....I really love this cheesecake!!!

INGREDIENTS :

140 g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 g butter
250 g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60 g cake flour
20 g cornflour/cornstarch
1/4 tsp salt
1 1/2 tsp baking powder


METHOD :

1. Melt cream cheese, butter and milk over a double-boiler. Cool the mixture.

2. In a mixing bowl cream the egg yolks, lemon juice, salt, cornflour, the cheese mixture from Step 1 and cake flour with a mixer. Then set aside.

3. In another mixing bowl, whisk the egg whites and cream of tartar in high speed until foamy. Then add in the sugar and whisk again in high speed until soft peaks form.

4. Fold in the egg whites mixture into the cheese mixture gradually. Remember to fold in and not stir.

5. Pour the mixture into greased 9" spring-form pan and wrapped around the pan with foil aluminum wraps to prevent water to goes in the cake. Bake the cheesecake with hot water bath at 350F for 60 minutes.

6. Once it's done, use a knife and go around the cake edges. Then unlock the spring-form pan and let it cool completely before cutting.

7. Served.