Japanese Cotton Cheesecake a.k.a. Cheesecake Jusco (Aeon)

The soft and fluffy texture of the cake will make you craving for more. Its taste of cheese is not as strong as the normal one but yet it is still delicious as the way it is. Writing this made me hungry xD I have baked this twice. Succeed in both tries. Alhamdulillah.

The taste is exactly the same with the cheesecake that I bought at the Jusco (I still use Jusco instead of Aeon. Hehe). The price is approximately RM10. I guess. But the size of the cake is getting smaller. It is not as big as before. Sad fact T_T But what did you expect? Everything is getting more expensive nowadays. 

So here is the recipe:

A

250g cream cheese

50g butter 

1/2 cup of fresh milk 

60g cake flour

20g corn flour

6 egg yolks

1/4 tsp. salt

1 tbs. lemon juice

B

6 egg whites

3/4 tsp. lemon juice

140g white sugar

1. Using double-boiler technique, melt cream cheese, butter and milk.

2. Add all the rest; cake flour, corn flour, egg yolks, salt and lemon juice into the cheese batter.

3. Sieve. This is really important for the cake's texture.

4. Whisk egg whites and lemon juice until soft peaks (not stiff peak) reached. Add sugar.

5. Combine both batter. Don't over beat.

6. Pour them into your baking container.

7. By using Bain-Marie method, bake it in the oven for 160°C, wind forced, lower heat for 50 minutes. Then bake it for 5 minutes in upper heat or until the surface of the cake become brownish.

Here is how to make fresh milk by using dry powdered milk. 

I substituted the cake flour with wheat flour but I reduced the amount by 2 tablespoons (60g - 2 tbp.)

I used lime juice instead of lemon juice with the same amount.

Good luck in baking :D

Laparnyaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa ;_;