One day at school, Miss SLY mentioned about a soft-version cheese cake that she had eaten made by one of our colleague. She asked her the recipe but ... unfortunately was not given. She mentioned to me that the cake might be " cotton soft Japanese cheese cake". I browsed through the net and stumbled upon a very nice food blog owned by Lily Wai Sek Hong, at http:// lilyng2000.blogspot.com and had retrieved 2 very yummy cheesecake recipes. This cake has soft fluffy texture on the top and soft texture at the bottom.
Ingredients:
A - Melt in a double boiler - cool the mixture
250g cream cheese
50g butter
100ml heavy whip cream
60g superfine flour
20 g corn flour
6 yolks
1 tbsp lemon juice
1tsp lemon zest
1/4 salt
6 egg whites
1/4 tsp cream of tartar
140g fine granulated sugar ( divide into 2, one half for the yolk mixture and the other for the egg whites)
Method:
1. Preheat oven at 150 degree celcius.
2. Prepare a cake tin ( buttered& sprinkle with flour) - I used spring formcake tin.
3. Fold in the flours, egg-yolks, sugar, lemon juice into the cream mixture ( A) . Stir till well combine
4. Whisk egg till foamy, then add in cream of tartar and whisk on the highest speed.
5. Add in the sugar gradually and whisk until soft peaks form. Add 1/3 of the whisked egg to the cream- flour mixture. Mix it really well.
6. Fold in the rest of the egg whites, but do not over mix.
7. Pour the mixture into the prepared cake tin. place cake tin in a water bath (put the cake tin in another pastry tin filled with water).
8. Bake till golden brown for about 1 hour.
9. Leave the cake in the oven until the cake cools.
10. When cake cools, keep the cake in the fridge before cutting it.
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