Japanese Cotton Cheesecake

Ingredients (A)

250g cream cheese (softened)

45g butter (softened)

100g whipping cream

100g organic soya milk powder or fresh milk

1 tsp vanilla essence

Ingredients (B)

100g superfine flour/low protein flour

6 eggs yolk (B)

Zest from 1 lemon

Lemon juice according to taste

Ingredients (C)

6 eggs white

100g caster sugar

1/2 tsp cream of tartar (optional) If you are using KitchenAid mixer, please omit this ingredient.

Method

1. Put cream cheese & butter into the mixer bowl and beat at speed 2-4 till well mixed and smooth for 3 seconds.

2. Change back to speed 2, add the soya milk, whipping cream and vanilla essence and beat till well blend at speed 4-6 till smooth texture.

3. Change back to speed 2, now add flour and eggs yolk in alternate method till all finish.

Now change the speed to 4-6, beat till well mix and smooth.

4. Remove the bowl from mixer and fold in the zest and juice. Keep aside.

5. Use anoth mixer bowl, beat egg white using speed 8 for 3 seconds. Change to speed 2, add in the sugar and beat at speed 8 till white and stiff.

6. Manually fold in 1/3 egg white mixture with the cheese mixture till well mix. Then add in the remaining egg white mixture bit by bit till finish and well combined.

7. Pour mixture onto a 9" 22cm round cake pan (Lined with greaseproof paper) and place onto a tray filled with water. Bake at 170C for 30 minutes or until cooked.

8. Let the cake cool in the oven with heat off and oven door open for 1 hour.

Note: The cake surface will crack but don't worry when it's cool the creack will seal by it's self.

Equipment used

KitchenAid Artisan Range: Model KSM150 mixer.