Japanese Cotton Cheese Cake

I love Cheese!
I baked a Cream Cheese Cake last time.
Hehe...now only i post it out.
Hmm...what to say?
This recipe quite nice, soft and fluffy!
It taste better after stored it in refrigerator.^^

Japanese Cotton Cheese Cake 食谱来自， Recipe is adapted from Passionate about Baking

Recipe:

Ingredients:
(A) 160g Cream Cheese, 25g Butter, 120g Milk
(B) 40g Flour, 30g Cornflour
(C) 4 Egg yolks
(D) 4 Egg whites, 1/8tsp Cream of Tartar, 100g Sugar, pinch of Salt

Method:
1. Grease and line the bottom of two 20-cm oval pans. Wrap outside of the pans in foil.
2. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
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 peaks. Add it into the cheese mixture from step (3).
5. Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 minutes or until well incorporated. （I baked it for 1 hour and 15 minutes）
6. Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.


食谱：

(A) 160g 奶油奶酪, 25g 黄油, 120克 牛奶
(B) 40g 面粉, 玉米淀粉 30克
(C) 4pcs 蛋黄
(D) 4pcs 蛋白, 1/8tsp Cream of Tartar、100g 糖 、一小撮盐

1. 把两个20cm的盘涂油，再铺锡纸。
2. 用把(A)煮溶，备用。
3. 加入(B)混合均匀。再加入(C)混合均匀。
4. 把蛋白打直泡沫状。再加入其余(D)。继续打直湿性发泡。再加入奶酪混合物(3)。
5. 把奶酪倒到盘里。用水浴法，160C 烤 40 分钟。(我烤了1小时15分钟)
6. 烤好，立即把蛋糕从蛋糕模取出。放在一边冷却。