Japanese Cotton Cheese Cake is the reason I ♥ Baking again....

"Japanese Cotton Cheese Cake", recipe given by my old primary school friend, Bee Lian.

She baked the cake and posted in FB, then after a long period of time I never do any baking and I started up with this delicious, soft and popular cheese cake. My whole family even my grandpa also like this cake. 

So, with the satisfaction on this cake had given me "power" to try on many others recipe from internet and books.

This the first Japanese cotton cheese cake bake by me on 31/7/2010. Here is how my others cake journey begin.....

My First Japanese Cotton Cheese Cake

 The cake look nice and taste really nice. This cake is my favorite recipe and I had baked alot time and tested by a lot of my friends. Almost all my friends also give good comments on this cake BUT my bf don't like it at all. Because he doesn't like "cheese cake", any type of cheese cake. 

Japanese Cotton Cheese Cake

Ingredients:

140g fine granulated sugar

6 egg white

6 egg yolk

¼ tsp cream of tartar

50g butter

250g cream cheese (at room temperature)

100ml fresh milk

1tbs lemon juice

60g superfine flour/ cake flour (I use cake flour = self raising flour)

20g corn flour

 

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool mixture. Fold in flour, corn flour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in sugar and whisk until soft peak form.
3. Add cheese mixture (cooled) to the egg white mixture and mix well. Pour into an 8 inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper) 
4. Bake cheesecake in a water bath for 1 hr 20 minutes or until set and golden brown at 160 degrees.