Japanese cotton cheese cake

Ingredients
(A)
160g Cream Cheese
25g butter
120g milk

(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
1) Grease and lined the bottom of two 20cm oval pans. Wrap outside of pans in foil.
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double boiler.
3) Add (B) and mix till well combined. Add (C ) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
5) Pour the cheese filling into the prepared oval pans. Bake in water bath at 160C for 40-45mins or until firm and golden brown.
6) Remove cake from the oven and remove from mould immediately. Set aside to cool.

Variation:
If you want it to taste more creamy, replace the milk with whipping cream.










Recipe adapted from "Alex Goh Baking Class Fantastic Cheesecake"