Japanese Cotton Cheesecake

Ingredients:

– 250g cream cheese
– 50g unsalted butter
– 100ml milk
– 60g cake flour
– 20g corn starch
– 1/4 tsp salt
– 6 large eggs, separated
– 140g granulated sugar
– 1 tbsp lemon juice
– 1/4 tsp cream of tartar

Instructions:

1. Preheat your oven to 160°C (320°F) and line a 8-inch round cake pan with parchment paper.
2. In a double boiler, melt cream cheese, butter, and milk. Mix until smooth. Remove from heat and let it cool.
3. Sift cake flour, corn starch, and salt together. Add to the cooled cheese mixture.
4. Add egg yolks, lemon juice, and mix until smooth.
5. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
6. Gently fold the egg whites into the cheese mixture in three batches.
7. Pour the batter into the prepared cake pan. Tap the pan on the counter to remove any air bubbles.
8. Place the cake pan in a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the cake pan.
9. Bake for 60 minutes, then reduce the temperature to 140°C (284°F) and bake for another 30 minutes.
10. Turn off the oven and leave the cake in the oven with the door slightly open for 30 minutes.
11. Remove the cake from the oven and let it cool completely before removing from the pan.

These recipes should yield a light, fluffy texture similar to the desserts in your images. Enjoy!