Japanese Cotton Cheesecake

Ingredients:

Preheat oven to 160°C. Prepare a 9-inch springform pan, grease the entire pan and line the bottom part with parchment paper.
Use double boil method, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well without lumps. Remove from heat.
Add in egg yolks, one at a time, whisk until mixture to combine well. Add in sifted cake flour, whisk until a smooth batter formed and no lump.
In another bowl, whisk egg whites and vinegar until foamy, slowly add in sugar and whisk until soft peaks formed.
A little at a time, gently fold in the egg whites into the cream cheese and egg yolk mixture until well incorporated.
Pour the mixture into the springform pan. Tap the cake pan gently before baking.
Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour.

Panaskan ketuhar pada suhu 160°C. Sediakan loyang yang bersaiz 9 inci, sapukan dengan mentega dan alas dengan baking paper.
Cairkan keju krim, mentega dan susu dengan cara double boil. Gunakan whisk gaul sebati sehingga keju krim cair. Sejukkan sebentar.
Masukkan kuning telur sebiji demi sebiji dan kacau sebati. Masukkan tepung yang telah diayak, gaul hingga adunan tidak berketul.
Dalam bekas lain, pukul putih telur dan cuka sampai berbuih (foamy), dan masukkan gula sedikit demi sedikit dan pukul sampai soft peak.
Masukkan putih telur ke dalam adunan keju krim sedikit demi sedikit dan kacau sebati.
Tuang adunan ke dalam loyang. Buat hentakan kecil supaya udara yang terperangkap dalam adunan keluar.
Bakar kek secara water bath. Letakkan loyang kek dalam loyang lain yang besar sikit yang berisi air panas dan bakar dalam oven yang telah dipanaskan selama 1 jam.