Ingredients :
- 50 grams of butter that is unsalted
- 100 ml of milk
- 60 grams of cake flour
- 20 grams of cornflour
- the separation of six big eggs
- 150 grams of granulated sugar
- 1 teaspoon of lemon juice
- a quarter of a teaspoon of cream of tartar (optional)
- to be used for dusting, powdered sugar
Instructions :
- Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).
- Using parchment paper, line the bottom of a round cake pan that is 8 inches in diameter.
- Butter should be used to gently grease the sides.
- To make the cream cheese mixture, combine the cream cheese, butter, and milk in a dish that can withstand high temperatures.
- The bowl should be placed over a pot of water that is simmering (a double boiler), and the mixture should be heated while being stirred regularly until it is completely smooth and fully mixed.
- Take it off the heat and let it to cool down a little bit.
- For the dry ingredients, combine the cornflour and cake flour and sift them together.
- Put away for later.
- To prepare the egg yolks, place them in a large mixing basin and whisk them until they become light and pale.
- After allowing the cream cheese mixture to somewhat cool, add it to the egg yolks and whisk it until it is completely incorporated.
- Until the mixture is completely smooth and free of lumps, gradually include the flours that have been sifted.
- The egg whites should be beaten in a separate, clean mixing dish until they turn into a frothy consistency.
- After adding the cream of tartar (if you are using it), continue beating the mixture until soft peaks emerge.
- While continuing to beat the egg whites until stiff peaks form, gradually add the sugar to the egg whites, a little at a time.
- In order to combine the ingredients, carefully incorporate the egg white mixture into the cream cheese batter in three separate additions, taking care not to deflate the batter completely.
- Pour the batter into the cake pan that has been prepped for baking.
- Remove any air bubbles that may be present by softly tapping the pan on the counter.
- It is necessary to make a water bath by placing the cake pan inside of a bigger baking pan and then filling the larger pan with boiling water
- Bake for about sixty to seventy minutes in an oven that has been preheated, or until the bottom is golden brown and a skewer that has been pushed into the middle comes out clean.
- When it comes to cooling, be sure to turn off the oven and keep the cake inside with the door slightly ajar for around fifteen minutes.
- This will avoid any rapid swings in temperature.
- After taking the cake out of the oven from the water bath, place it on a wire rack and allow it to cool fully in the pan by itself.
- The cake should be removed from the pan with caution after it has cooled.
- Before serving, sprinkle powdered sugar over the top of the cheesecake to provide a finishing touch.
- Enjoy your fluffy Japanese cotton cheesecake by slicing it and eating it!
