Thanks Constance for sharing this lovely Japanese Cotton Soft Cheesecake. The whole cheesecake turned out so lovely and I am so happy seeing it. Never thot that this cheesecake is so easy to bake. I cut quarter for my neighbour and the rest brought back to Ah Mah’s house. Comments from the cousins.. AK, Faye, Phatboy Joe are good. They love it except for Sis, she prefer the one with the biscuit base. Ooohhh… I don’t quite like those cos it is a heavy type of cheesecake. I still prefer to stick with this recipe … light and soft.

The whole cheesecake is a bit too big unless you want to bake it for a big party. I used a 9 inch spring form pan for this cheesecake. The next round I do I will half the recipe because this is just too big for me.

Ingredients:
140gm icing sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50gm butter
250gm cream cheese
100mlfresh milk
1 tbsp lemon juice ( I also add in 1/2 lemon rind )
60gm cake flour ( I used self raising flour )
20gm cornflour
1/4 tsp. salt

Method :
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, cornflour, egg yolks, lemon juice, lemon rind and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cream cheese mixture to the egg white mixture and mix well. Pour into a 9-inch round springform pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 DC.