Cotton Soft Japanese Cheesecake

Makes 1 (8-inch)

    140g/5 oz. fine granulatd sugar
    6 egg whites
    6 egg yolks
    1/4 tsp. cream of tartar
    50g/2 oz. butter
    250g/9 oz. cream cheese
    100 ml/3 fluid oz. fresh milk
    1 tbsp. lemon juice
    60g/2 oz. cake flour /superfine flour
    20g/1 oz. cornflour (cornstarch)
    1/4 tsp. salt
  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

  2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

  3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

  4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C.


Popular Posts