Japanese Cotton Cheesecake 日本棉花芝士蛋糕

上星期五休假在家也没闲着，睡饱了就想找点“事”做，我要做的是事当然是久违的烘培。查看记录，我竟然有将近4个月没做蛋糕了。

趁休假就一次做到够，顺便清理家里的材料。本来想做一个蛋糕和烘两种饼干，但是完成一个蛋糕和一种饼干后我已经有点累了，所以就到此为止。

这是我第二次尝试做这个蛋糕，我对这次的蛋糕成品非常满意。第一次的成品里有芝士的硬块，而且蛋糕也发得不是很好。这次我终于成功了，呵呵！蛋糕的口感很细致湿润，很好吃，很像外面卖的。

Ingredients：
(A)
160g cream cheese
25g butter
120g milk (I used UHT milk)
(B)
40g flour (normal plain flour will do, I used superfine flour)
30g cornflour
(C)
4 egg yolks
(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar (I cut down to 80g)
Pinch of salt

Method:

1) Grease and line the bottom of two 20cm oval pans. Wrap outside of the pans in foil. (I used a 8" round pan, lined the bottom with baking paper and greased the side with butter.)
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler. (I used a hand whisk to keep stirring until mixture became thick and smooth.)
3) Add (B) and mix until well combined. Add (C) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peak. Add it into the cheese mixture. (Do not draw circle. Fold in the egg whites from bottom to top.)
5) Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 mins. (I baked for 45 mins.)
6) Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.

Tips:
If you use a skewer to test the readiness of the cake, do not bake until the skewer comes out clean. The cake will be overcooked by then. For cheesecake it is ok even if there is a little bit of batter stick on the skewer.

(Source of recipe: Alex Goh's Fantastic Cheesecake 《情迷芝士饼》)