Cotton Cheesecake
• Dissolve permeate in water. Warm mixture, butter and cream cheese together over low heat. Stir mixture till smooth.
• Add in 35g of caster sugar and mix till sugar has dissolved.
• Remove from heat and mix in egg yolk, cake flour, plain flour and corn flour. Set aside and allow to cool to approx. 40˚C.
• Whisk egg white and remaining caster sugar in a mixing bowl till medium soft peaks are formed.
• Fold carefully into egg yolk mixture and pour into a 16 cm round cake mold.
• Bake in a water bath at 160˚C for 30 minutes. Reduce heat to 150˚C and continue baking for 35 minutes. Allow to cool for 30 minutes in the oven.

Cream Cheese Frosting
• Mix cream cheese and icing sugar until creamy.
• Slowly add in whipping cream while continuously mixing the mixture until smooth.

To Assemble
• Spread cream cheese frosting evenly around the cake.
• Top with shredded U.S. cheddar and U.S. parmesan cheese before serving.

Makes 1 cake.