Japanese Cotton Cheesecake

This japanese cotton cheesecake is real yummy. Recipe was shared by Evelyn in year 2013 from a baking group.  When I first bake this cake, my daughter love it so much.  Today I bake it for her again and when she saw the cake in the fridge, she is so happy.

Recipe for 6 inch cake size:

55g fine sugar

3 egg whites - use 60g egg

3 egg yolks

1/8 tsp cream of tartar

25g butter

125g cream cheese

50ml fresh milk

1tsp fresh lemon juice

30g cake flour

10g corn flour

Method:

1. Sift cake flour and corn flour.

2. Melt cream cheese, butter and milk over a double boiler.  Cool the mixture. Fold in sifted flour, egg yolks, lemon juice and mix well.  Sift this mixture.

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

4. Add the cheese mixture to the egg whites mixture and mix well.  Pour into lightly grease and line cake pan. 

5.  Scoop some batter in a small bowl and sift some cocoa powder to it. Mix well.  Pour into piping bag and cut a tiny tip as opening.  Then draw any picture you like on the main batter.

6.  Bake cheesecake in water bath for 1hr 20min or until set and golden brown at 150deg.

Note: Baking temp and timing varies on different oven.