Instructions:
- Advance Planning:
- Preheat your oven to 320°F (160°C).
- Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides with butter.
- Prepare the Cream Cheese Mixture:
- In a heatproof bowl, combine the cream cheese, butter, and milk.
- Place the bowl over a pot of simmering water (double boiler) and stir regularly until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- Prepare the Dry Ingredients:
- Sift together the cake flour and cornflour. Set aside.
- Prepare the Egg Yolks:
- In a large mixing bowl, whisk the egg yolks until they are light and pale.
- Once the cream cheese mixture has cooled slightly, add it to the egg yolks and whisk until fully incorporated.
- Gradually add the sifted flours to the mixture and whisk until smooth and lump-free.
- Prepare the Egg Whites:
- In a separate clean mixing bowl, beat the egg whites until frothy.
- If using, add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar to the egg whites, beating continuously, until stiff peaks form.
- Combine the Batter:
- Gently fold the egg white mixture into the cream cheese batter in three additions. Be careful not to deflate the batter.
- Bake the Cheesecake:
- Pour the batter into the prepared cake pan.
- Tap the pan gently on the counter to remove any air bubbles.
- Place the cake pan in a larger baking pan and fill the larger pan with boiling water to create a water bath.
- Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool the Cheesecake:
- Turn off the oven and leave the cake inside with the door slightly ajar for about 15 minutes to avoid a rapid temperature change.
- Remove the cake from the oven and the water bath, then place it on a wire rack to cool completely in the pan.
- Once cooled, carefully remove the cake from the pan.
- Serve:
- Dust the top of the cheesecake with powdered sugar before serving.
Enjoy your fluffy Japanese Cotton Cheesecake!
