japanese cotton cheesecake

How To Make japanese cotton cheesecake

• Step 1
  In a double boiler melt cream cheese in milk. when cream cheese has melted add butter and stir till melted and smooth set aside and cool. In a separate bowl beat egg yolk and add half of the sugar and vanilla.
• Step 2
  Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
• Step 3
  In a separate bowl, beat egg whites. Once frothy add cream of tartar continue beating and add half of the sugar gradually. beat until stiff but not dry, Fold a dollop of the egg white into the batter, then transfer the batter to the beaten eggwhites. carefully fold in the batter cut and fold careful not to deflate the eggwhites.
• Step 4
  Prepare 8" springform pan cover with parchment paper and make a neck. Pour the batter, tap the pan to release air bubbles. Bake at 350 F, 1 hr on hot water bath (bain marie) turn off oven keep the door ajar for 10 min. before taking the cake out. Cool in cooling rack for 30min.
• Step 5
  Sprinkle with confectioner sugar and topping with fruit of choice is optional Serve cold. Enjoy!
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