Cotton Soft Japanese Cheesecake.

Remember the promise I've made 2days ago? Now let me post the recipe for this cotton soft cheesecake. I've made this cake before but using different recipe. I'll post both recipes for my own record. Feel free to try the recipes.

Credit to Jo Ayee@mekarwangi.blogspot.com and http://www.bisousatoi.com for the recipes (these two websites are my references). So here goes the recipes.

Ingredients A:

• 250g cream cheese
• 50g butter
• 100 ml fresh milk
• 6 egg yolks
• 1 tbsp lemon juice
• 1/4 tsp salt
• 60g cake flour/ superfine flour/ cream flour-sifted
• 20g cornflour/cornstarch-sifted

Ingredients B:

• 140g granulated sugar
• 6 egg whites
• 3/4 tsp cream of tartar

Method:

1. Melt the butter, cream cheese and milk with double boiler technique. Set aside to cool. Then add the rest of Ingredients A to the mixture (follow the order and mix it well before the next ingredient added). Mix well.
2. In different bowl, beat egg whites with cream of tartar until foamy (about 3minutes). Then, add on the sugar and continue to beat until you get soft peak (about 10 minutes).
3. Fold in the B into A until well mixed. 
4. Prepare 8inch cake tin (Grease the bottom and cover the sides with parchment paper). Pour the caje batter into the cake tin.
5. Bake the cake using au bain-marie (waterbath) about 1hour at 160'C (my oven only needs 120'C). Cover the cake with aluminium foil after 30-40mins so the top doesn't burn.
6. Turn off the oven and let it cool in the oven with oven door ajar.

This is the picture of my cake using the above recipe. Not so bad, the next time, I would probably add more sugar to sweeten it up a bit to my liking ;)

The second recipe goes as follow:

Ingredients A:

• 250g cream cheese
• 60g butter
• 120 ml fresh milk
• 6 egg yolk (lightly beaten)
• 1 tbsp lemon juice
• 1/4 tsp salt
• 60g plain flour-sifted
• 30g cornflour-sifted

Ingredients B:

• 120g castor sugar
• 6 egg whites
• 1/4 tsp cream of tartar

Methods:

1. Melt the butter, cream cheese and milk with double boiler technique. Set aside to cool. Then add the rest of Ingredients A to the mixture (follow the order and mix it well before the next ingredient added). Mix well.
2. In different bowl, beat egg whites with cream of tartar until foamy (about 3minutes). Then, add on the sugar and continue to beat until you get soft peak (about 10 minutes).
3. Fold in the B into A until well mixed. 
4. Prepare 8inch cake tin (Grease the bottom and cover the sides with parchment paper). Pour the caje batter into the cake tin.
5. Bake the cake using au bain-marie (waterbath) about 1hour at 160'C (my oven only needs 120'C). Cover the cake with aluminium foil after 30-40mins so the top doesn't burn.
6. Turn off the oven and let it cool in the oven with oven door ajar.

Happy baking and let me know how u guys get on with the recipes!!