Japanese Cotton Cheesecake Recipe
Ingredients:
250g cream cheese
50g unsalted butter
100ml milk
60g cake flour
20g cornflour
6 large eggs, separated
140g granulated sugar
1 tbsp lemon juice
1/4 tsp cream of tartar (optional)
Powdered sugar, for dusting
Instructions:
Preparation:
Preheat your oven to 320°F (160°C).
Line the bottom of an 8-inch round cake pan with parchment paper. Grease the sides lightly with butter.
Cream Cheese Mixture:
In a heatproof bowl, combine the cream cheese, butter, and milk.
Place the bowl over a pot of simmering water (double boiler) and heat, stirring occasionally, until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
Dry Ingredients:
Sift the cake flour and cornflour together. Set aside.
Egg Yolks:
In a large mixing bowl, whisk the egg yolks until light and pale.
Add the slightly cooled cream cheese mixture to the egg yolks and whisk until well combined.
Gradually fold in the sifted flours until the batter is smooth and free of lumps.
Egg Whites:
In a separate, clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar (if using) and continue to beat until soft peaks form.
Gradually add the sugar to the egg whites, a little at a time, while continuing to beat until stiff peaks form.
Combining:
Gently fold the egg white mixture into the cream cheese batter in three additions, being careful not to deflate the batter.
Baking:
Pour the batter into the prepared cake pan.
Tap the pan lightly on the counter to release any air bubbles.
Place the cake pan into a larger baking pan and fill the larger pan with hot water to create a water bath.
Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Cooling:
Turn off the oven and leave the cake inside with the door slightly ajar for about 15 minutes to prevent sudden temperature changes.
Remove the cake from the oven and water bath, and let it cool completely in the pan on a wire rack.
Once cooled, carefully remove the cake from the pan.
Serving:
Dust the top of the cheesecake with powdered sugar before serving.
Slice and enjoy your fluffy Japanese cotton cheesecake!