Just to share with u the recipe for Soft Cotton Japanese Cheesecake. Tried and tested... real cotton soft and light . Just nice for those who could not take the solid rich taste of cheesecake.
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
250g cream cheese
100 ml fresh milk
1 tbsp. lemon juice
60g cake flour/superfine flour
1/4 tsp. salt
Instructions:1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in sugar and whisk until soft peak.
3. Add cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath* for 1 hour 10 minutes or until set and golden brown at 160 degrees C.