Cotton Cheese Cake

Made this cake sometime in October, was trying to finish the cream cheese before it expired. I like the cake because there wasn't any sour taste unlike other recipes as it doesn't use lemon juice, Kenny also said that this cake is nice.

Cotton Cheesecake

Ingredient A:
250g softened cream cheese
45g soften butter
100g whipping cream
100g fresh milk

Ingredient B:
100g cake flour or low protein flour
6 egg yolks

Ingredient C:
6 egg whites
100g caster sugar
¼ tsp cream of tartar


Method:

1.Double boil ingredient A and stir until dissolved. Remove from heat. Add in egg yolk 1 at a time and beat till well combined. Add flour and mix till well combined.

2.Beat egg white till it bubbles then add in cream of tartar and beat till it turns white and forming, then add in sugar and in 3 intervals and beat till white and soft peak.

3.Mix 1/3 of egg white mixture with cheese mixture, then add cheese mixture back into the remaining egg white and mix till well combined.

4.Pour batter onto a 8” round cake pan(lined with greaseproof paper) and place onto a tray fill with hot water. Bake at about 150degC-160degC for 1hour or till cooked.

5.Leave the oven door half open and let the cake cool in the oven with heat off for 1 hour. Best to serve the cake after chill.