Japanese soft cotton cheese cake

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:
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



I know recent I am crazy with cheese... so I find lots of cheese cake receipe to try. Actually I bought this cake from Sin kar Oon last week and the taste and softness of the cake just make me wan to have it more so think to bake it myself n see.... ( I soon to be FAT)
Hm... I like the Soft and spongy. But I make a mistake is baking it with 40minute with 160 degree. I suppose to turn to pre-heat after 20minute when the cake turn light golden colour. But the Top skin taste nice too with this golden brown. ( wrong got wrong eat!) hahhaa...