Japanese Cheese Cake

Adapted from takestwoeggs/japanese-cotton-cheesecake.

• Amounts multiplied by 1.4 (because the cheese block I bought is 250g).
• Using tartaric acid (cream of tartar) instead of lemon juice.

Resources / Data

Input -- What You Need

Equipment

1. Oven tray
2. Cake bowl
3. Baking paper
4. Mixing Bowl 1
5. Mixing Bowl 2
6. Spatula
7. Fork

Items

1. Water (for water bath)

2. Cream cheese (250g)

3. Butter unsalted (42g)

4. Milk (70g)

5. Vanilla extract (3g)

6. Egg yolks (5)

7. Wheat flour (42g)

8. Corn starch (28g)

9. Egg whites (5)

10. Tartaric Acid (3g) -- substitute for lemon juice

11. Sugar - granulated (98g)

Output -- Created in the process

1. Base batter
2. Meringue
3. Cake batter
4. Cake

	Oven Tray
1. Line cake bowl with baking paper.	x
2. Fill oven tray with water to create water bath.	x
3. Place oven tray in oven and turn oven to 150 degrees.	x

In mixing bowl 1:

	Base batter	Cream cheese	Butter	Milk	Vanilla extract	Egg yolks	Wheat flour	Corn starch
4. Melt cream cheese, butter, and milk together.	x	x	x	x
5. Add egg yolk and vanilla.	x				x	x
6. Add wheat flour and corn starch.	x						x	x

In mixing bowl 2:

	Meringue	Egg whites	Tartaric Acid	Sugar
7. Mix egg whites and tartaric acid.	x	x	x
8. Beat until frothy.	x
9. Mix in sugar in 3 batches of 1/3rd.	x			x
10. Beat until soft peaks form, this is now the meringue.	x

Make the cake:

	Cake batter	Base batter	Meringue
11. Beat the base batter until smooth.		x
12. Use spatula to fold meringue into base batter to create cake batter.	x	x	x
13. Pour cake batter into cake tray.	x
14. Put cake tray into oven.	x
15. Bake for 30 minutes at 150C	x
16. Bake for 30 minutes at 110C	x
17. Bake for 15 minutes at 150C	x