用料
| Eggs | 3 |
| Cream cheese | 5.7 oz =0.7 in a 8oz block |
| Butter | 2.5 tbsp |
| Milk | 1/4 cup |
| Flour | 2.8 tbsp |
| Sugar | 3 tbsp |
| Rice vinegar | 1/2 tsp |
Japanese cotton cheesecake的做法
Separate yolks from whites; keep egg whites in the fridge for later use
Heat up a pot of water. When it simmer, add 1/4 cup milk, 5.7 oz cream cheese, and 2.5 tbsp butter in a bowl on top of the water; whip till smooth. The pot stays on low heat.
Sift 2.8 tbsp flour into the bowl and whip for 1 min
Turn off heat and remove the bowl from the pot. Add 3 egg yolks and whip till smooth
Beat up egg whites: add 1/2 tsp rice vinegar to egg whites and whip up till volume gets large (at level 3). Add in 3 tbsp sugar between beating (at lower speed, eg 2). Note: beat in low speed could help meringue smooth
Fold the meringue into egg yolk mixture. Then pour into a parchment paper covered baking pan.
Use the hot water as water bath. Bake 1 hour in 250 F.