Japanese Cotton Cheesecake
Ultra soft Japanese cotton cheesecake - light, fluffy with the perfect texture! Key to a success is the medium peak meringue to allow the cheesecake to rise perfectly.
Ingredients:
160g cream cheese
3 large eggs
60g milk
35g unsalted butter
30g cake flour
45g sugar
1/2 tsp lemon juice
Steps:
1. Prepare a 6 x 3 inch cake pan by lining the bottom with parchment paper. Make sure to use a standard aluminum cake pan (Not spring form & not non-stick), so that the cake can rise appropriately. Preheat the oven at 250F.
2. With 2 bowls, separate the egg yolks from the egg whites.
3. In another bowl, add in cream cheese, milk and butter. Then, place the bowl over a double boiler and heat the mixture until it has a creamy consistency.
4. Remove from heat and add the egg yolks into the mixture until well combined
5. Sift the cake flour and add it to 4. Stir until well combined.
6. In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. Be sure to start the whisking at a slow speed to stabilize the egg whites, and gradually speed up.
7. While whisking, when egg whites start to form bubbles, slowly add in sugar.
8. Whisk the egg whites until medium peak. You should see the tip of the egg whites curl when you hold up the whisk.
9. Mix in 1/3 of step 8. into the yolk mixture until well combined.
10. Fold in the remaining 2/3 egg whites into the mixture in 2 turns until well incorporated.
11. Pour the batter into the prepared pan, and place the filled-pan into a bigger pan.
12. Fill the bigger pan with boiling water until it's about 1/3 height of the inner pan.
13. Bake the cheesecake for about 60 mins. After that, turn the oven to broiler mode for 2 mins to brown the top. Keep an eye on it as the browning will happen very quickly.
14. Remove from the oven and let it cool. Don't be alarmed if the cake shrinks a little.
15. Once it's warm to touch, remove the cake from the pan and place it on a plate.
16. Chill the cake for 2 hours and then the wait is finally over! Time to enjoy =)