Cotton Soft Japanese Cheesecake
By: Lesley
Published: Thursday, December 10, 2009 - 5:50pm

Ingredients




Ingredients:

(A)

140 ounces g/5  fine granulated sugar
6 egg whites
1/4 teaspoon cream tartar
(B) 

50 ounces g/2  butter (I used unsalted butter)
250 ounces g/9  cream cheese
100 ounces ml/3 fluid  fresh milk (I used whole milk)
(C)

6 egg yolks
1 tablespoon lemon juice
60 ounces g/2  cake flour /superfine flour (I used cakeflour)sieved
20 ounces g/1  cornflour (cornstarch) sieved
1/4 teaspoon sea salt

Preparation

1 Method: 2 Melt (B) cream cheese, butter and milk over a double boiler. Cool the mixture completely or use ice in bucket to cool it,set aside. 3 Whisk (A) egg whites at high speed until foamy . Add in the sugar and cream of tartar,then whisk again until soft peaks form and stiff. 4 Preheat oven at 350 F,prepare 2 small spring form pan or 8 inch spring foam pan ,lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.Then prepare a big deep baking dish with hot water for bain marie(water bath method) 5 Beat eggs yolk with hand whisker,then add in lemon juice,cornflour and cake flour until well mix.Mix in the (B)cheese mixture to the (C) egg yolk mixture and mix well. 6 Fold in (A) eggs white (meringue)1/3 into (B+C) cheese and yolk mixture well.Then fold in the rest of eggs white , mix well. 7 Use an aluminum foil to wrap the spring foam pan outside,to prevent bath water from going in the mixture when baking.Reduce heat to 325 F. 8 Bake cheesecake at second lower rack of the oven in a water bath (bain marie) or 1 hours 10 minutes or until set and golden brown . 9 Remove from oven and let's cool down before remove from spring foam pan on cooling rack for 30 minutes before store in fridge for another 1 hour before serve.