Cotton Soft Cheese Cake - Japanese (TNT)

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Note: Organic ingredients are recommended...

 

INGREDIENTS:

1 package no fat cream cheese (8 oz), at room temperature

1 package no fat ricotta cheese (16 oz), at room temperature

1/4 c milk

1/2 c powdered sugar

4 brown eggs, separated

1/4 c cornstarch (don't use flour)

2 tbsp lemon juice

1 tsp cream of tartar

2 1/2 c boiling water

 

METHODS:

Preheat oven to 350F.

Grease a 9 inch cake tin with cooking oil spray.

Beat cream cheese with milk to soften.

Add half of the sugar, egg yolks, cornstarch and lemon juice.

Beat until smooth.

Beat egg whites in a separate bowl until foamy.

Gradually add remaining sugar and cream of tartar,

beating on high speed until soft peaks form, about 8-10 minutes.

Gradually fold beaten egg whites into the cream cheese mixture,

stirring gently.

Pour into cake pan and smooth the surface.

Place cake pan into a larger roasting pan and place in lower rack of oven.

Pour enough water into the roasting pan to come half way up

the side of the cake pan.

Bake 50-60 minutes,

until a pick inserted in the middle of the center comes out clean.

You can eat like this, or you can put jam on top of it.

Put the jam in a sauce pan with the water on a low heat

and warm up until it's melted.

Then spread the glaze on top of the cake.

If the surface becomes too dark while baking cover with a piece of tin foil,

but be careful not to open the oven door until it has been in the oven

for at least 20 minutes.

 

Finish Dish Photo: http://360./tamotsukakei

 

 

 

 

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