Japanese Cotton Cheesecake

Cloud-like Japanese Cheesecake with a Velvety Smooth Texture

Ingredients:

• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1/2 cup milk
• 6 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 320°F (160°C).
2. Melt cream cheese, butter, and milk over a double boiler.
3. Cool the mixture.
4. Fold in the egg yolks, lemon juice, vanilla extract, sifted flour, and cornstarch.
5. Whip egg whites with cream of tartar until foamy.
6. Gradually add sugar and whip until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture.
8. Pour the batter into a parchment-lined 8-inch round cake pan.
9. Place the pan into a larger baking dish filled with hot water.
10. Bake for 70 minutes or until set and golden.
11. Cool in the oven with the door ajar.
12. Dust with powdered sugar before serving.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 100 minutes
Kcal: 280 kcal | Servings: 8 servings