Orange Cotton Cheesecake by Michelle Tan

Use 8 inch round baking tin

Ingredients:
A: cream cheese 225g, whipping cream 50g, milk 90g, butter 80g
B: milk 50g, corn flour 25g
C: egg white 150g, lemon juice 1tsp, sugar 80g,corn flour 10g
D: egg yolk 138g

Method:
1. Double boil to mix all the ingredients A till smooth.
2. Mix ingredients B then pour in the cream cheese batter and mix well.
3. Add ingredient D slowly and mix well.
4. Sift the batter and put aside.
5. Preheat oven at 180 degree.
6. Whisk ingredients C till soft peak then pour into the batter and mix well.
7. Water bath at 180 degree for 30 minutes, then turn to 150 degree for 40 minutes.

* I add 1 tbsp of orange juice and 1 whole orange zest into the cream cheese batter, I omit the lemon juice and replace it with 1/4 tsp of cream of tartar, I bake at 140 degree for 1hr 30 minutes.