Cotton Soft Japanese Cheese Cake

Photo: The Little Teochew

Ingredients

140 grams fine granulated sugar

6 egg whites

6 egg yolks

1/4 teaspoon cream of tartar

50 grams butter

250 grams cream cheese

100 ml fresh milk

1 tablespoon lemon juice (I omitted this)

60 grams cake flour

20 grams corn flour

1/4 teaspoon salt

Preparation

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.

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

Add the cheese mixture to the egg white mixture and fold 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). Wrap the base of your cake tin with aluminum foil if you are using a springform tin, to prevent seepage.

Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree Celsius.