Japanese cotton cheesecake

Name: Japanese cotton cheesecake
Cuisine: American
Ingredients: 60 g full fat milk; 140 g creamcheese; 40 g butter; 50 g cake flour; 15 g corn flour; 5 egg yolk; 5 egg white; 100 g caster sugar

Niki @NikiTH

Thailand

Japanese cotton cheesecake

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Ingredients

60 gfull fat milk
140 gcreamcheese
40 gbutter
50 gcake flour
15 gcorn flour
5egg yolk
5egg white
100 gcaster sugar

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Steps

1

Pre heat the oven with water bath at 120 C. set up top/bottom heat without fan.
2

Mix milk, cream cheese and butter at low heat. Blend until smooth
3

Add in plain flour, corn flour. Mix the flour while cream cheese mixture still warm. the mixture is now turn to thick paste
4

Add egg yolk one by one. Blend until well combined. set aside
5

Beat egg white with sugar until soft peak meringue is formed
6

Fold 1/3 of meringue each time into creamcheese batter.
7

Transfer the batter into 8 inch mold. Tap the mold for a couple of time to release air bubble
8

Bake in water bath at 120ac for 20 minutes. Increase temperature to 150 C for 15 minutes. Lower temperature to 100C and continue baking for 40 minutes. Then leave the cake to cool down in the oven for another 10min
9

Leave the cake cool completely befor removing from the mold.