Finally, I settled on Alex Goh's Japanese Cotton Cheesecake. The result was just perfect! Too good to be true! My family just love it! I shall try different flavours in the next few days! :)
Look who is hiding behind??
Ah-ha! It's Rayquaza! He came to see if my Japanese Cotton Cheesecake is good enough to be considered "Japanese"!
Post Mortem: For the benefits of those who are interested to know what is water-bake, here is a picture for sharing. I hope this is clearer now.
As promised, here is the recipe from Alex Goh's "Fantastic Cheesecake".
(A) 160g Cream Cheese, 25g Butter, 120g Milk
(B) 40g Flour, 30g Cornflour
(C) 4 Egg yolks
(D) 4 Egg whites, 1/8tsp Cream of Tartar, 100g Sugar, pinch of Salt
1. Grease and line the bottom of two 20-cm oval pans. Wrap outside of the pans in foil.
2. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
3. Add (B) and mix until well combined. Add (C) and mix until well blended.
4. Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3).
5. Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 minutes or until well incorporated.
6. Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.
My notes: I used a 8" round pan. I should have used a 9" round pan instead. Then it will be flatter and bigger, rather than higher and smaller.