Japanese Cotton Cheesecake
Recipe:
Bowl A: Melt 300 gr of cream cheese, 60 gr of salted butter/margarine, and 200 gr of milk in a double boiler.
Bowl B: Mix 6 egg yolks, 40 gr of sugar, 60 gr of flour, and 20 gr of corn starch.
Bowl C: Mix 6 egg white and 100 gr of sugar with high speed mixer until it is firm and fluffy white.
Mix the content of bowl A with the content of bowl B and whisk them until they are incorporated. Add the fluffy egg white in bowl C to the mixture and mix it well. Pour the batter in a tray. Bake it in a water bath at 200 C for +/- 60 minutes or until it is firm and turns golden brown. Any sour topping will complement the sweet cheesecake. I used lemon paste and fresh strawberry.
