Cotton Cheese Cake also known as Japanese or Sakura Cheese Cake was popular in Malaysia more than 15 years ago, at that time emulsifier was used to give a better texture for the surface. There are lots of recipes posted in the web about this cake, and I just love it my way as adapted from one of my favourite books..."The Joy Of Baking by Bake with Yen"
I didn't share this recipe when I first baked this long long time ago because at that time I have not started to blog yet. So just imagine how long was that be....I can't recall too!
With little adjustment on the sugar and some changes of the recipe, here is the recipe to share with you and also for my own reference.
135g fine sugar
6 egg whites (size B)
250g Philadelphia Cream Cheese
6 egg yolks (size B)
100ml fresh milk
1 tbsp fresh lemon juice
60g Superfine Cake flour
~ Line a 9" round pan with parchment paper and wrap the outside of the pan with aluminium foil.
~ Preheat oven at 160'C and place a slightly bigger tray filled with hot water for steam-bake.
~ Sieve both flours and set aside.
~ Melt cream cheese, butter and milk over a double boiler. Slightly cool down and add in egg yolks and lemon juice. Use a egg whisker to mix gently until well mix. Set aside.
~ Whisk egg whites with sugar until slightly stiff (don't over whisk)
~ Mix in flour mixture into egg yolk batter and stir until well combined.
~ Mix in the whisked egg whites slowly until well combined.
~ Pour batter into the prepared cake pan and place the pan into the prepared tray of hot water.
~ Steam-bake at 160'C for 1 hour and 10 minutes.
If you want to have a cheese cake but a lighter one, this is what you should try.
Love the soft texture, the light taste of cream cheese and a tinge of lemon, perfect for afternoon tea or supper...hehe!