Japanese Cotton Cheesecake

Ingredients:

– 7 oz (200g) cream cheese, softened
– 1/4 cup (60g) unsalted butter, softened
– 1/3 cup (80ml) milk
– 1/2 cup (100g) granulated sugar, divided
– 4 large eggs, separated
– 1/4 teaspoon cream of tartar
– 1/2 cup (60g) cake flour
– 2 tablespoons (16g) cornstarch
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
– Zest of 1 lemon (optional)

 Instructions:

1. **Prepare the Oven and Pan:**
– Preheat your oven to 320°F (160°C). Grease and line an 8-inch round cake pan with parchment paper. Wrap the bottom and sides of the pan with aluminum foil to prevent water from seeping in during the water bath.

2. **Melt the Cream Cheese Mixture:**
– In a heatproof bowl over a pot of simmering water (double boiler), melt the cream cheese, butter, and milk together until smooth. Remove from heat and let it cool slightly.

3. **Mix the Batter:**
– In a large bowl, whisk 1/4 cup (50g) of the sugar with the egg yolks until pale and thick. Stir in the melted cream cheese mixture, then add the vanilla extract, lemon juice, and lemon zest.
– Sift in the cake flour, cornstarch, and salt. Mix until smooth and well combined.

4. **Whip the Egg Whites:**
– In a separate bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.
– Gradually add the remaining 1/4 cup (50g) of sugar and beat until stiff peaks form.

5. **Fold the Egg Whites:**
– Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Carefully fold in the remaining egg whites in two batches, taking care not to deflate the mixture.

6. **Bake the Cheesecake:**
– Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and pour hot water into the larger dish to create a water bath, reaching halfway up the side of the cake pan.
– Bake in the preheated oven for 60-70 minutes, or until the cake is set and lightly golden on top.

7. **Cool the Cheesecake:**
– Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to prevent cracking.
– Remove the cheesecake from the oven and water bath, then let it cool completely in the pan.

8. **Serve:**
– Once cooled, remove the cheesecake from the pan and peel off the parchment paper. Slice and serve the cheesecake at room temperature or chilled.

Enjoy your homemade Japanese cotton cheesecake with its delicate texture and flavor!