Cotton cheesecake - by Shirley Wong

 here's the recipe -

30g butter
85g cream cheese
85g fresh milk
2 egg yolks
2 egg whites
40g sugar
20g cake flour
10g cornflour

Double boil butter, cream cheese n milk. Strain the mixture. Add in egg yolks and mix well. Sift in flour, corn flour. Beat the egg whites (adding sugar) till stiff. Fold into the egg yolk mixture.

Depending on your own oven's temp, I bake at 150 deg for 45 min.

Above recipe is for 6 inch. The fruity cotton cheesecake I doubled the recipe and baked in an 8 inch pan. 150 deg for 55min.

 I used an apricot glaze. Take 1/2 cup of apricot jam + 1 tablespoon of water, boil in a saucepan for a minute to melt while stirring at the same time. Sieve through to remove pieces of fruit in the jam. Brush onto the fruits while the syrup is still a little warm.