Japanese cotton cheesecake

I always been craving for the fluffy Miki Ojisan Cheesecake which can be found in Sogo. Well… I made one of such cake a weekend ago. The colour of the cheesecake is nice and it is moist, cotton-soft and fluffy.



Ingredients:

• 160g cream cheese
• 25 g butter
• 120g milk
• 40g plain flour
• 30g corn flour
• 4 egg yolks
• 1 tbsp lemon juice
• 4 egg white
• 1/2 tsp cream of tar tar
• 120g sugar
• a pinch of salt

Method:

Preheat the oven at 160 degrees Celsius. Melt the butter, cream cheese, and milk on a double boiler, leave to cool. Once cool, add in both the flours and mix till well combine. Then add in the egg yolks and lemon juice and mix till well blended.

In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add in the sugar and continue beating until soft peaks form, and the mixture is glossy.

Slowly fold in the egg white batter into the egg yolk mixture, 1/3 at a time, until incorporated. Pour into an 8 inch springform tin and bake in a waterbath for 40-45 min or until cooked when inserted with a skewer. Remove from the mould immediately to prevent the cake from sinking. Mixed the apricot jam with a bit of water and warmed it in the microwave. Brush the apricot jam all over the top of the cheesecake to give it a glossy finish.