Cotton Soft Japanese Cheesecake

READY IN: 1hr 45mins
SERVES: 12
YIELD: 1 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
  • Melt cream cheese, butter and milk over a double boiler.
  • Cool the mixture.
  • Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
  • Whisk egg whites with cream of tartar until foamy.
  • Add the sugar into the egg white mixture and whisk until soft peaks form.
  • Add the egg white mixture to the cheese mixture.
  • Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
  • Pour mixture into prepared pan.
  • Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.
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