Japanese Cotton Cheesecake

This cotton cheesecake is so amazing. It is soft and spongy. Though the taste of cream cheese is not tat strong but still once u start to taste it you can't just stop. hmm... yum yum...

Ingredient :

(A)
160g cream cheese
25g butter
120g milk (or use whipping cream for creamy taste)

(B)
40g flour
30g Corn flour

(C)
4 egg yolks

(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar
Pinch of salt

Method :

Grease and lined the bottom of the 20cm square or oval pans.
Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
Add (B) and mix until well combined. Add (C) and mix unitl well blended.
Whip the egg whites in (D) until foamy. Then add the remaining (D) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
Pour the cheese filling onto the prepared cake pans. Bake in water bath at 160 deg.cel. for 40 -54 mins or till firm and golden brown.
Remove cake from oven. Remove the cake freom the mould immediately. Set aside to cool.