Saturday, October 4, 2008

Japanese Cottony Cheesecake

Melt in your mouth yummmmm... no pics cos it got devoured in seconds as soon as the picnic tupperware got opened at Kuala Selangor.

Japanese Cottony Cheesecake (adapted from Ai Wei at My Story)
Part A
250g Philadelphia Cream Cheese
50g Butter
100ml fresh milk

Part B:
60g Superfine Flour
20g cornflour
6 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt

Part C:
6 Egg Whites
1/4 teaspoon cream of tartar
140g fine granulated sugar

1. Melt Part A in a double boiler and cool the mixture until room temperature.
2. Fold in Part B and mix well
3. Whisk egg whites with cream of tartar until foamy then add in sugar and whisk until soft peaks form. Fold in this mixture into the other A+B mixture and mix evenly.
4. Lightly grease and line with baking paper an round pan (about 8 inches). Pour mixture in. Finally bake in water bath for 1 hour or until set or golden brown at 160 celcius.

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