Japanese Cotton Cheesecake - Revisited

I baked this 6" cheesecake to celebrate my colleague V’s birthday. I’m glad they like it and gave good reviews on it :)

If you are interested in giving this cake a try, please see the below recipe. However, if you prefer 8" size, please refer here.

Source : Diana’s Dessert

Ingredients

125 gr Cream Cheese, softened
25 gr Salted Butter, softened
50 ml Fresh Milk
½ tbsp Lemon Juice

3 Egg Yolks
30 gr Cake flour
10 gr Corn flour
pinch of salt

3 Egg Whites
1/8 tsp Cream of tartar
70 gr Caster Sugar

Method:
- Preheat oven 160C **.
- Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
- Upon slightly cool, add in the egg yolks, cake flour, corn flour and lemon juice. Mix until well combined.
- Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft/medium peaks form.
- Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well. Continue to fold gently with the balance egg white mixture until incorporated.
- Pour into the pan with grease paper and bake in water bath for 1 hour 10 mins or until set and golden brown.
- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool before refrigerating it for at least 4 hours.

NOTE:

** For my oven, I first baked for 20 mins at 180C and changed to 160C for another 45 mins.