Melt in mouth,Japanese Cotton Cheesecake - By Fiona Lau

Japanese Cotton Cheesecake - By Fiona Lau
 Ingredients: (using 4 inch x 3 inch round cake pan)
*Double the size of the ingredients if u use 8 inch cake pan.
Recipe Adapted LOLA'S STUDIO
· Cream cheese 100 g
· Fresh Milk 64 g
· Unsalted butter 23 g
· 2 egg yolks
· 2 egg white
· sugar 40 g
· cream of tartar 1/8 teaspoon
· pinch of salt
· cake flour 13 g
· corn starch 7 g

Preheat oven @150"c for 15min to bake for 1 hour- 1 hour 10 minutes (in lower level)

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks and mix well.
2. Whisk egg whites with cream of tartar & salt until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 4-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminum foil, to prevent seepage. Add hot water in the tray up to half way
4. Bake cheesecake in a water bath for 1 hour to 1 hour 10 mins or until set and golden brown at 150"c
5. Leave to cool in oven with door ajar, about 30mins . Sudden changes in temperature may cause the cake to cool too quickly and collapse.
If you have cheesecake removable bottom cake pan is perfect. I was using the cake ring instead because I will definitely get one soon.

The texture is superrrrrrr soft and fluffy, it melts in you mouth. You got to try this!!!!!!!

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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only us said...

Hi fiona, why is it my bottom of the cake like kueh-texture?

Rachel Yee said...

Looks nice