Japanese Cotton Cheesecake

Most of us have tasted cheesecake ever since the existence of cheesecakes. There are some people have even taken it a step further to make it a part of their food chain. I am not kidding ... if you take cheesecake at least 2 to 3 time a month, you probably be classified as "cheesecakeholic". Many times, we take the very popular form of cheesecake that most people love i.e. heavy, solid & moist with 99% of cheese filling. Me too.. usually 1 slice is enough for the day because it gives you that 'heavy' yet satisfying feeling. Sometimes, I do feel guilty to take a second slice because of the fat content in the cheesecake... but nevertheless, that's the love-hate relationship I have with cheesecake!

Alternatively, there is another type of cheesecake which contains less fat but tastes wonderfully good i.e. the fluffy japanese cheesecake which is as light as feather and as soft as cotton.  Its smooth and fine texture causes it melts in your mouth almost immediately!

                                                                Fresh from the oven!

                                                               The texture is so fine - like sponge!

Here is the recipe:

Ingredients:

(A):

250g cream cheese

250 ml milk

120g butter

(B):

50ml fresh orange juice

2 nos orange rind, grated

(C):

6 egg yolks

60g sugar

(D):

70g plain flour

20g corn flour

(E):

6 egg whites

1/2 tsp cream of tartar

60g sugar

Method:

1) Melt cream cheese  and milk over a double boiler until cheese is dissolved. Drain to get smooth texture.

2) Remove from heat and add in butter, stir until butter dissolved.

3) Add in (B) & (C). Mix well.

4) Add in (D), mix until becomes thick.

5) Whisk egg whites & cream of tartar & gradually add in sugar (E) until stiff peak.

6) Fold egg whites to cream cheese mixture slowly.

7) Pour batter into a 8" square tin and bake in a preheated oven 150C with water bath for 1 hour 10 mins.