Zebra Stripe Chocolate Japanese Cotton Cheesecake

3 Egg Yolks
125g Cream Cheese
30g Castor Sugar
40gr Oil
60g Full Cream Milk
30g Corn Starch 
2tsp Lemon Juice

3 Egg Whites
1/2tsp Lemon Juice (or 1/8tsp Cream of Tar tar)
50g Castor Sugar

1tbsp cocoa powder
1tbsp  hot water

In a heat proof bowl, mix in cream cheese, cooking oil and sugar. Melt and stir the mixture in double boiler method. This takes about 3 to 4 mins only.
Then keep stirring until the heat reduces abit, mix in milk and stir further. Add in egg one at a time and whisk it. Then add in lemon juice and corn flour and mix further until well combined.

Meanwhile, Beat egg whites, add in lemon juice and beat further, add in sugar as well and beat until stiff and form into a peak. Slowly mix in the egg whites into 3 parts with the cream cheese mixture.
Separate the batter into two. One part, leave it plain, another part mix in with cocoa powder mixed with hot water.

Grease a pan with butter, then cover with baking paper. Spread some flour at all parts of the pan.
Pre heat oven at 160C and bake for about 1 hour. Leave to cool before cutting.  The pan I used is 7in pan. If the pan is smaller, increase the baking time.

The cake was amazing, soft, yummy and a hit at home.

Adapted: Epipastry

Malaysian Delicacies is chosen as one of the best Malaysian Recipe blogs for the year 2017