Petitchef

Japanese cotton cheesecake

Other
8 servings
20 min
1 min
Easy

Ingredients

Number of serving: 8
265ml Full cream milk or Low fat milk

85g Butter

250g Cheese cream (room temperature)

40g Plain flour

35g Corn flour (sift together with plain flour)

7 Egg yolks

7 Egg whites

3/4 tsp Cream of tartar

125g Sugar

2 tsp Vanilla flavor

Preparation

  • Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well.
    Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool.
    In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).
    Use a rubber spatula to fold egg whites in two batches to the cheese cream mixture.
    Pour cheese cream mixture to a lined 9" square cake tin and place cake tin at the lowest rack in the oven. Steam bake at preheated 150C for about 1 hour 15 mins.
    *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
    Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
    Best to chill cheesecake before serve.



Comments:

California John
California John, 18/09/2010

What makes it cotton? How much butter is 85g? How much milk is 265ml?
How much cream cheese or cheese cream is 250g? How much flour is 40g? Or how much corn flour is 35g? How much sugar is 125g? I require the traditional measurements!

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