Japanese Cotton Cheese Cake: Light, soft and easy!

 If I say that this cake is very easy, some of you might not believe me, ^^.

But it's the truth, because this recipe is a bit different from my former recipe and yes, it's a lot easier and needs less ingredient too. Anyway easier doesn't mean less delicious, it's very delicious (I can guarantee that). The difference is this cake contains corn starch, that act as stabilizer for the this souffle cheese cake, so the problem that the cake is not set properly is removed!. But the corn starch doesn't contains gluten, so the texture of the cake is still melting in your mouth.  
The most important thing that you have to pay attention to is the temperature of the oven, 170-180c, not higher than this or the top of the cake will crack like crazy.
After the cake becomes cool, refrigerate it overnight is recommended, because it's more delicious when cold and if you want serving it with fresh fruit (esp. berry) is a good choice too.

Japanese Cotton Cheese Cake

Makes 18 cm Cake 

250g ................................ Cream cheese, soft
60g .................................. Granulated sugar (A)
3 ...................................... Egg yolks
1tsp ................................. Vanilla extract
......................................... Pinch of salt
45g .................................. Whipping cream
1 1/2tsp ........................... Lemon juice
40g .................................. Corn starch
3 ...................................... Egg whites
45g .................................. Granulated sugar (B)

.......................................... Hot water for baking the cake

Preheat an oven to 170- 180 C (depend on your oven ^^).

Line bottom and side of 18 cm cake pan with baking paper.
Place it in a large pan.

 Beat the cream cheese until smooth.
Add the sugar (A), and beat until combine.

 Add egg yolks, vanilla extract and salt into the bowl.
Beat until combine.

 Pour the whipping cream into the bowl with lemon juice, and beat to combine.

 Sift the corn starch into the bowl.

 Beat until smooth.

 Set aside while beating the egg whites.

 Whip the egg white until foamy, add the sugar (B) gradually and beat until firm peaks formed.

 Fold into the cream mixture in 2-3 additions.

 The batter will be smooth.

 Pour into the prepared pan, and pour hot water into the large pan.

 Bake for 40-45 minutes or until the top is set.

 Remove from the pan and remove the baking paper.

Let it cool completely and refrigerate before serving.

Japanese Cotton Cheese Cake: Light, soft and easy!