Fluffy Japanese Cotton Cheesecake

📝 Ingredients:

• 250g (8.8 oz) cream cheese (room temperature)

• 50g (3½ tbsp) unsalted butter

• 100ml (⅖ cup) milk

• 60g (½ cup) cake flour (or sifted all-purpose flour)

• 20g (2 tbsp) cornstarch

• 6 large eggs (separate yolks and whites)

• 140g (⅔ cup) sugar

• 1 tbsp lemon juice (optional)

• ¼ tsp cream of tartar or a few drops of vinegar (for stabilizing egg whites)

👩‍🍳 Instructions:

1. Preheat oven to 320°F (160°C). Line and lightly grease an 8-inch (20cm) round cake pan. Wrap the outside of the pan with foil to prepare for a water bath.

2. In a heatproof bowl over a pot of simmering water, melt the cream cheese, butter, and milk together. Stir until smooth. Remove from heat and let cool slightly.

3. Sift in the cake flour and cornstarch, mixing until smooth.

4. Add the egg yolks and lemon juice (if using). Mix well to form a silky batter.

5. In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks form.

6. Gently fold the egg whites into the yolk mixture in 3 batches.

7. Pour the batter into the prepared pan. Tap the pan gently to remove air bubbles.

8. Place the pan in a larger baking dish and add hot water halfway up the sides (bain-marie).

9. Bake for 70–80 minutes, or until golden brown and set. Let cool in the oven with the door slightly open for 15–20 minutes to prevent collapse.

10. Chill before serving for the best texture.

🎥 Video Tutorial: