JCC CAKE ...

JAPANESE COTTON CHEESECAKE

adapted from :    jeannietay.wordpress.com

Ingredients :

125  gm  cream cheese

3  egg  yolks   (me :  grade A)

35  gm  caster sugar

30  gm  butter

50  gm  full cream milk

1  tsp  lemon juice

30  gm  cake flour/plain flour still works too

10  gm  corn flour

1/8  tsp  salt

1  tsp  vanilla extract

3  egg  whites  (grade A)

1/8  tsp  cream of tartar

35  gm  caster sugar

Method :

1.  Pre-heat oven to 200'C  (Top and Bottom heat, no fan force).

2.  Line bottom of a 6 in x 3 in round cake pan and grease the sides.

3.  In a stainless steel bowl, whisk the cream cheese, sugar (35 gm) and butter on a double boiler until smooth and sugar has dissolved.  Remove from heat.

4.  Add cold milk and whisk until combined.  The cold milk helps to cool down the mixture enough to enable you to add in the yolks without cooking them!

5.  Add egg yolks one at a time and whisk until smooth.  Add vanilla extract, salt, lemon juice and whisk again.

6.  Sift both flours together and fold into mixture until fully combined.  Set aside.

7.  Meanwhile, whisk egg whites in a clean bowl till foamy.  Add cream of tartar then gradually add sugar (35 gm) and continue to beat till soft peaks.

8.  Fold egg whites into batter in 3 separate batches folding with hand whisk until combined before adding the next batch.  Add the last batch gently fold with spatula until no streaks of egg whites seen.

9.  Pour batter into prepared pan and tap the pan gently on counter to release air bubbles.

10.  Bake in water-bath at 200'C (no fan) for 17 minutes on lowest rack in the oven then reduced to 135'C for another 30 minutes before switching off oven and leave cake in oven for 20 minutes.  Remove from oven.

11.  Unmould once cake has pulled away from the sides of pan by inverting onto a smooth non-stick pan, peel off the lining paper and invert it back onto a rack to cool completely.