Japanese Cotton Cheesecake
Ingredients
Group a
- 250 grams cream cheese
- 50 grams butter
- 100 ml fresh milk
- 6 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 60 grams cake flour or superfine flour
- 20 grams cornstarch
Group b
- 140 grams granulated sugar
- 6 egg whites
- 3/4 teaspoon lemon juice
Preparation
Melt the cream cheese, butter, and fresh milk using a double boiler.
Mix the flour, cornstarch, egg yolks, salt, and lemon juice into the cheese mixture until well combined.
In a separate bowl, beat the egg whites until foamy, then add the sugar and beat until soft peaks form.
Gently fold the cheese mixture into the egg white mixture until fully incorporated.
Prepare an 8-inch round cake pan by greasing the bottom and lining the sides with baking paper, then pour in the batter.
Preheat the oven to 160°C and bake the cheesecake in a water bath for about 1 hour.
After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes, then remove and cool completely on a wire rack.
