Cotton Soft Japanese Cheesecake

[kaci]

Cotton Soft Japanese Cheesecake


Servings: 12

Comments:
This cheesecake really lives up to it's name. It is very light and soft. My family and friends like it and I hope you do too.


5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
2 oz. butter
9 oz. cream cheese
l/3 fluid oz. fresh milk
1 tbsp. lemon juice
2 oz. cake flour /superfine flour
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 (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.