Was in baking mood today. Decided to try out a long overdue recipe that was given by one of the forumer at one of the forum I visited (one of my favourite cheesecakes). This is my first attempt for such cakes.
Was told that this Japanese Cottony Cheese Cake is pretty similar to those available in Fiesta. And true enough it turned out just like that.
Verdict: Cottony, not too sweet or heavy. Yummy.
What you need
250g Philadephia cream cheese
100ml fresh milk
60g superfine flour (top or cake flour)
6 egg yolks
1 tbsp lemon juice
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar
Melt cream cheese, butter and milk in a double boiler. Cool the mixture.
Fold in the flours, egg yolks, lemon juice and mix well.
Whisk egg white with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Pour into a 8” round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
Bake cheese cake in a water bath for 1 hrs 10 mins or until set or golden brown at 160 degree celsius. Water should touched either 1/2 or 3/4 of the baking tin (with batter).