Japanese Cotton Cheesecake
Cuisine
Cheesecake
Servings
8
serves
Cook Time
45
minutes
Servings
8
serves
Cook Time
45
minutes
Ingredients
3
Eggs
120
grams
Cream Cheese
120
grams
White Chocolate
Instructions
Preheat the oven to 170 degrees C.
Place the chocolate into a large bowl and slowly heat, over a double boiler, until melted.
Whip 3 egg whites with an electric mixer until firm peaks form.
Mix the chocolate until smooth.
Place the cream cheese in a bowl and stir until smooth/
Remove the bowl from the double boiler, add 3 egg yolks, and mix well.
Add 1/3 Meringue into the cream cheese batter and blend well.
The add the rest of the Maringue 1/2 at a time and mix well.
Rub some oil/ butter on baking paper (This will allow the cake to slide down when it shrinks to prevent cracking)
Line a 15cm (6 inch) round pan.
Pour the batter into the pan.
Drop the pan lightly on the counter to raise the air bubbles out of the batter.
Place onto a baking tray and pour in some hot water.
Bake at 170 degrees C for 15 minutes.
Bake at 160 degrees C for 15 minutes.
Stop the heat and bake with remaining heat for 15 minutes.
Place it on a wire rack to cool completely.
Take out of the pan and sprinkle with icing sugar.