Japanese Cottton Cheesecake adapted from Shirley Wong‘s recipe
Ingredients yolk batter:
170g cream cheese
170g fresh milk
4 egg yolks
40g Cake flour & 20g Corn flour
6 pieces oreo biscuits, cream removed and crushed the biscuits till fine
4 egg whites
1/4 tsp cream tartar
Prepare a 8 ” round pan.
Double boil butter, cream cheese, oreo cream and 40g sugar (from the 80g in the recipe), keep stirring until smooth. Strain the mixture if you must; I did n’t do this. Add in the milk and stir to combine. Add in the egg yolks and mix well. Sift in the cake flour and cornflour. Mix until lumps free. Set aside.
Next beat the egg whites till frothy then add cream of tartar. Continue beating a minute before adding remaining 40g sugar and beat on until you achieved soft peaks or just before soft. Fold meringue gently into the egg yolk mixture 1/3 portion at a time. After adding the last 1/3 portion, fold briefly before adding the oreo biscuits and continue to fold until the biscuits is fully incorporated.
Bake in a water bath (bain-marie) at 160C for 50 mins, then place a tray on the top level to block heat and continue baking for another 20 minutes.