Japanese Soft Cotton Cheese Cake

Guess what...finally my cheese cake is successfully baked. hehe...My 1st experience is the cheese cake i baked before was never raised and then it like nyonya kuih to be honest..haha...the end, i have to throw all the cake and i really wasted it.

This time, i have checked on a new recipe. I followed just like what it say and bake it. Wow...at 1st, i really thought it did not success because the 1st half hour, the cake seem did not have any good sign. Then after finish baked, i leave the cake in the oven for about 20min and then take it out...Erm, the cake did not get too burned and become too dark. This should be a good news for me and i inserted a chopstick deep into the cake to confirm it is nicely baked and done.

eh...I dont have a good knife to cut so it looks kinda messy...lol...

So lucky, i successfully did it. It is really soft ,smooth and creamy too...It is really just like eating cotton sweet....haha...just melt inside your mouth...Yes, i have let my family and bf to tried it and they give a good comment. Im really happy and i enjoy eating it too.

The recipe is as below. I got it from here

Ingredients:

• 7 ounces cream cheese(I used about 200gm of the Philadelphia brand, price around RM10.99)
• 1/4 cup whole milk
• 1/2 cup superfine sugar (caster sugar; separate the sugar into two 1/4 cups)
• 3 eggs, separated
• 1/4 cup cornstarch / cornflour (don't use plain flour!) – I saw some recipe is using plain flour + corn flour. And I wonder is this is the reason this recipe just use corn flour and make the cake so soft and I felt it like melt once eaten?? )
• 2 tablespoons lemon juice
• 1/2 teaspoon cream of tartar
• 2 1/2 cups boiling water

Optional :
-For the glazing

• 2 tablespoons jam (Apricot or Strawberry)
• 1/2 tablespoon water

Method:

1. Preheat oven to 175 deg celsius.
2. Prepare an 8-inch cake tin, line the bottom of the tin with baking paper and grease the entire tin with a bit of cooking oil.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar to the egg white, beating until soft peaks form, about 8-10 minutes.
8. Put about 1/3 of the egg whites into the cream cheese mixture, stirring gently.
9. Pour the new cream cheese mixture into the egg whites and fold in gently.
10. Pour into cake pan and smooth the surface.
11. Place cake pan into a larger pan and place in lower rack of oven.\
12. Pour enough water into the pan to come half way up the side of the cake pan.
13. Bake 40-45 minutes, until a pick inserted in the middle of the centre comes out clean.
14. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
15. You can eat like this, or you can put jam/glaze on top of it.

Hope you all enjoy it too...Thanks again for the recipe...