Jiggly WigglyJapanese Cotton Cheesecake

 

Ingredients:

All purpose flour - 25 g

Unsalted butter - 20 g

Sugar - 50 g

Milk - 30 g

Cream Cheese - 80 g

Corn flour - 7.5 g

Egg - 3

Cream of tartar or lime juice - 1/8 tsp

Method:

• In a bowl add separate egg whites and add in yolks in other bowl.
• Refrigerate the  egg whites bowl.
• In a bowl add in cream cheese (should be in room temperature), butter and milk.
• Boil water in pan and place the above pan over it.
• Using this double boiler method, cook in low flame.
• Whisk well till butter, cream cheese and milk blends together.
• Take it off range and add in flour and corn flour to this warm mix.
• Whisk well using hand whisk.
• Add in egg yolks and whisk well.
• Now take the egg whites bowl and use electric hand whisk.
• Whisk for a min and then add sugar gradually and whisk till you get soft peaks.
• Add in lime juice and whisk well.
• Now add this flour mix little by little and mix it using spatula.
• Don't over mix.
• Now pour this in greased pan(5 inch pan) lined with butter paper.
• I filled little batter in small loaf pan.
• Use a toothpick and make swirl movement in batter.
• One done dap it thrice to remove air bubbles.
• I filled the baking tray with hot water.
• Placed the pan in tray.
• Preheat the oven at 180 for 10 mins.
• Place the tray and now change temperature to 200 and bake for 12 mins.
• Now reduce the temperature to 140 and bake for 35-40 mins.
• Once baked just open the oven a little and let is sit for 5 mins.
• Then turn off the oven, close and let it sit inside oven for 25 mins.
• Place butter paper in to and carefully invert and then invert again to plate.
• Let it cool.
• Chill for minimum 3 hours.
• Before serving dust icing sugar and add fruits of your choice.
• I made a small loaf with the same batter.