JAPANESE COTTON CHEESECAKE

This is an exceptionally soft and spongy cheesecake.

This cake jiggles when shaken gently!

Its superfine texture 

practically melts in your mouth.

A word of caution:

Do not attempt to cut the cake without refrigerating it.

Special thanks to Jeannie Tay's  recipe:

6" Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

A) whisk together until smooth in a double boiler:

      125g cream cheese

      35g castor sugar

      30g butter

B) sifted together:

     30g cake flour

     10g corn flour

C) 50g fresh milk

     3 egg yolks

     1 tsp lemon juice

     1/8 tsp salt

     1 tsp vanilla extract

D) 3 egg white

     1/8 tsp cream of tartar

     35g castor sugar

1. when (A) is smooth, remove from heat & mix in 50g milk

2. add egg yolk, one at a time, whisk until smooth

3. mix in lemon juice, salt & vanilla extract

4. sift in flours & mix until just combined, set aside

5. whisk egg white until foamy, add cream of tartar and continue beating

6. gradually add sugar & beat until soft peaks

7. add 1/3 meringue into cream cheese mixture, mix well

8. add another 1/3, and the next, make sure to mix well after each addition

9. pour batter into a lined (bottom) 6" round tin. Tap pan on counter to release air bubbles

10. bake in water bath @200'C for 17min on lowest rack (no fan)

11. reduce to 135'C for another 30min 

12. switch off oven & leave cake inside for 20min to cool down slowly

13. remove & wait a few minutes for cake to pull away from sides of pan

14. unmould & remove lining paper, invert back to cool