Japanese Cotton Cheesecake

Still left one bar of cream cheese siting in the fridge so decided to make cheese cake but not the one with the crust, came across this recipe from Fiona Lau which excite me to try to bake this. The texture is soft, cottony and the cream cheese is not too overpowering.

Ingredient for 8 inch cake pan

227g cream cheese (I used cowhead, not bad)
128g milk
46g unsalted butter
4 egg yolks
4 egg white
80g sugar
1/4 tsp of cream of tartar
26g cake flour (21g plain flour, 5g of corn flour)
14g corn flour

Method as follow:

Preheat the oven 150 deg C and bake for 1hr  (in the lowest rack) using water bath method

1 Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, corn flour, egg yolks and mix well.

2 Whisk the egg white til foamy, next add in the cream of tartar which will help to stabilize the egg white. Add in the sugar in three additional and whisk til soft peak form.

3 Add in the egg white to the cream cheese mixture and fold well.

4 Pour the mixture into the 8 inch cake pan (light grease and line the bottom and side with greaseproof paper

5 Add hot water into the tray up to half way and place the 8 inch cake pan on the tray.

6 Bake the cheesecake for 1hr or until set and golden brown (baking time is depend on your own oven)

7 Leave to cool in the oven with door ajar, about 30mins as sudden changes of temperature may cause the cake to collapse.

Isn't it beautiful, with no crack on top of the cake and the texture is soft and fluffy.

Enjoy :)