RECIPE OF JAPANESE COTTON CHEESE CAKE 日式棉花芝士蛋糕.

Pan Size:

7 1/2 inch for Cake
9 inch Pan for Water Bath

Ingredients:

5 Large Egg Yolks 
250 gram Cream Cheese (Tatura)
60 gram Melted Butter (I use double boiled Method to melt the butter)
50 gram of Sugar
100ml of Full Cream Milk
1 teaspoon of Vanilla Essence
60 gram Plain Flour
20 gram Corn Starch
1/2 teaspoon of Salt
1 tablespoon of Lemon Juice

Meringue:

5 Egg Whites
60 gram of Sugar
1 teaspoon of lemon juice

Method:

1. Use double boiled method to cream the sugar and cream cheese until well mixed.
2. Then add, egg yolks, milk, vanilla essence, lemon juice, salt, butter. 
3. Whisk flour into (2)
4. Mix until well combined.
5. As for the Meringue, beat until soft peak.
6. Baking part is the tricking part (Hot Water Bath): Preheat oven at 200 C

• 15 minutes - 200 C
• 30 minutes - 160 C
• After that, switch off oven, but DO NOT OPEN THE OVEN's DOOR.
• On again, Dry bake for 10 minutes.
• Then cool in oven for 30 minutes and open your oven door slightly.

Thank you Ms Jeannie for this wonderful recipe.

Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.