(Complete Recipe) Japanese Cotton Cheesecake

Recipe

8" pan

280g tatura cream cheese
70g castor sugar
60g salted butter
100g cold milk

Use double boiler to cook cream cheese, sugar and butter. Mix well until smooth, then transfer the hot mixture to a clean bowl. Pour in the cold milk into the mixture.

5 egg yolks large
1/4 teaspoon salt
1 1/2 table spoon lemon juice
60g super fine flour
20g corn flour
1/2 teaspoon vanilla essence.

Add eggs into the batter one by one, add lemon juice, salt and vanilla essence. Sift cake flour and corn flour into the mixture. Leave it aside and proceed with your egg white meringue.

5 egg whites
70g castor sugar
1 teaspoon lemon juice

Beat egg whites using standing mixer, add in sugar and lemon juice in 3 stages. Beat until soft peak ( when you over turn your bowl the meringue stay still )
Take 1/3 meringue and mix it into your batter. Fold in balance of the meringue in 2 batches. Do not over fold it just do it nice and steady with spatula.

Pour the batter into ur pan and pop it into the oven. Bake for 70 minutes at 155 c using water bath method.

Knock your pan few times to release the air bubble before popping ur pan into the oven.
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Remove the pan immediately after baking to minimize the shrinkage. Remove the aluminum foil and tin. let it cool down on your table and Pop it into the fridge overnight to have a better taste.

Recipe adapted from nasi lemak lover. I did some minor changes.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10155373171627985&set=pcb.1834988800095380&type=3

Credit: Kun Looi

Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-japanese-cotton_19.html

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