Repost Japanese Cotton Cheesecake

Repost - Japanese Cotton Cheesecake

Repost - Japanese Cotton Cheesecake

45 minutes

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Ingredients
  • 2 teaspoons Vanilla flavor
  • 85 grams Butter
  • 35 grams Corn flour (sift together with plain flour)
  • 250 grams Cheese cream (room temperature)
  • 3/4 teaspoon Cream of tartar
  • 7 Egg whites
  • 7 Egg yolks
  • 265 milliliters Full cream milk or Low fat milk
  • 40 grams Plain flour
  • 1/4 t. sugar
Instructions

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.

Details
  • Serving Size:   10
  • Vegetarian:   True
  • Weight Watchers:   9 Points
Cuisine
  • Asian
  • Japanese
  • dessert

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