Japanese Cotton Cheesecake Recipe

Preparation:

1. Preheat the oven to 320°F (160°C).
2. Line the bottom of an 8-inch diameter circular cake pan with parchment paper and lightly butter the edges.
3. In a heatproof bowl, combine cream cheese, milk, and butter. Place the bowl over a pot of simmering water to create a double boiler. Stir until smooth, then remove from heat and let it cool slightly.

Step 1:

1. Sift together cornflour and cake flour in a separate bowl and set aside.
2. In a large bowl, whisk the egg yolks until pale and fluffy.
3. Gradually add the cream cheese mixture to the egg yolks, whisking until well combined.
4. Gently fold in the sifted flours until smooth and lump-free.

Step 2:

1. In another clean mixing bowl, whip the egg whites into a froth. Add cream of tartar (if using) and beat until soft peaks form.
2. Gradually add granulated sugar to the egg whites, beating until stiff peaks form.
3. Carefully fold the egg white mixture into the cream cheese batter in three parts without deflating the mixture.

Baking:

1. Pour the batter into the prepared cake pan.
2. Tap the pan gently on the counter to remove any trapped air bubbles.
3. Place the cake pan in a larger baking pan and create a water bath by adding boiling water to the larger pan.
4. Bake in the preheated oven for 60-70 minutes until the top is golden brown and a skewer comes out clean.

Cooling and Serving:

1. Leave the cake in the slightly ajar oven for 15 minutes to cool gradually and prevent temperature fluctuations.
2. Remove the cake from the oven and water bath, then cool it completely on a wire rack in the pan.
3. Carefully remove the cake from the pan once cooled.
4. Dust the top of the cheesecake with powdered sugar before serving.
5. Slice and enjoy your light and airy Japanese cotton cheesecake!