Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

日式棉花芝士蛋糕

Ingredients A:

250g cream cheese
120g whipping cream
100g butter

Ingredients B:
1 tbsp lemon juice
1 tsp lemon zest
5 egg yolks
60g castor sugar
20g corn oil
Some salt
60g superfine flour

Ingredients C:
5 egg whites
60g castor sugar
1/4tsp tartar

8" x 3" cake pan

Steps:
1. Whisk Ingredients A in warm water bath till smooth.
2. While still warm, add in Ingredient B one by one -  egg yolk, castor sugar, corn oil and salt, lemon juice, lemon zest, and keep whisking.
3. Remove from water bath, add in flour and fold until smooth and put aside.
4. Preheat oven at 170c.
5. In a clean bowl, add in egg whites and beat until foamy.
6. Add in cream of tartar and beat till bubbles become small but still visible.
7. Gradually add sugar and beat until soft peak.
8. Fold 1/3 white into batter.
9. Add in batter into remaining meringue and keep folding.
10. Pour into cake pan and tap on worktop to release air bubbles.
11. Bake using water bath method for 150c (90mins)
12. When done, open oven door for 10mins for cake to cool down.
13. Remove from oven and let cake to cool down and keep in fridge for at least 2-3hours before cutting.

Source : https://jaclynsanbaking.blogspot.com/2016/04/japanese-cotton-cheese-cake.html