Japanese cotton cheesecake - de cousin version

So it's another baking time. This time round at cousin's place.

Materials required:
Cream cheese - 125ml
Whipping cream - 100ml
Butter - 60g
Egg yolk - 3 pieces
Egg white - 3 pieces
Castor sugar - 50g
Superfine flour/cake flour - 30g
Corn flour - 10g

Steps:
1) Whisk cream cheese, butter (cut into smaller pieces) and whipping cream over waterbath. Cream cheese and butter will melt nicely into a creamy smooth texture.

2) In a separate bowl, mix egg yolk (one at a time) and 30g of castor sugar until well mixed.

3) Separate cream cheese-whipping cream-butter mixture from waterbath. Add in egg yolk-sugar mixture. Note: Important not to mix over waterbath as egg yolk will be cooked.

4) Sift both flour to remove any lumps and fold in the flour gently. Do not over mix it as more gluten will form and make the batter stiffer.

5) Sift the mixture slowly into another bowl to remove lumps.

6) In a separate bowl, beat the egg white and the remaining 20g of castor sugar until smooth and fluffy. Recommend to use a handheld beater to give you more control.

7) Slowly fold in egg white mix to the mixture and mix well.

8) Line cake pan with baking paper.
9) Pour in the cake mixture.
10) Place the cake pan over hot water which serve as waterbath. Bake in waterbath so as the water will absorb the heat and provide a gentle, moist heat to bake the cake. Use a pan that gives about 5cm of hot water all round the cake pan. It's even better to place a folded towel at the bottom of the pan to make sure there is a layer of water beneath the cake pan.
11) Bake at 1600C for 1:20 hr or adjust according to your oven's performance.

VOILA! Fluffy Japanese cotton cheesecake

Happy baking :D