Cotton Soft Japanese Cheesecake

cotton soft Japanese Cheese Cake2

 

Cotton Soft Japanese Cheesecake

 Yields:  8″ cake

INGREDIENTS:

A:

360g cream cheese
150ml whole milk
3 tbsps sugar
4 egg yolks
4 tbsps cake flour
2 tbsps corn flour

B:
4 egg whites
8 tbsps sugar

C:
farm house mature cheddar
– for cake decorations

You will need 8-inch (20cm) round baking pan.

Line with the prepared round of parchment paper
in the bottom and the sides and grease with butter.

cotton soft Japanese Cheese Cake

DIRECTIONS:

  1.  Melt cream cheese in double boiler, add the milk and sugar, stir until well blended.  Slowly adding the egg yolks and mixing thoroughly.
  2. Add in sifted cake flour and corn flour, and beat well.
  3. Whisk egg whites and add the sugar a bit at a time in another bowl until to a beautiful thick and fluffy. then, add the egg yolk mixtures and gently mix well.bang it on the work surface a few times to expel any large air pockets.
  4. Pour the cake batter into 8 inch cheese cake mould and place them
    in a large baking tin. Add enough hot water in the tin and get ready for water bath.
  5. Preheat the oven to 150°C (fan oven), then turn the heat up to down.
    Bake for 1 hour 30 minutes.
  6. Once cooked, remove from the oven, leave to cool at least 15 minutes.
    Sprinkle shredded cheddar cheese on top.  Serve or chill in a fridge overnight.
  7. Use a sharp and hot knife to cut the cake and present individual plated

source :  yummyeasycooking

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