Ingredients:
- 200g cream cheese (softened)
- 50g unsalted butter
- 100ml milk
- 4 large eggs (separated)
- 100g granulated sugar (divided into 2 parts)
- 1 tbsp lemon juice
- 60g all-purpose flour
- 20g cornstarch
- Powdered sugar (for dusting)
Instructions:
- Prepare the pan: Preheat the oven to 160°C (320°F). Grease a 7-inch round cake pan and line the bottom and sides with parchment paper.
- Mix cream cheese, butter, and milk: In a saucepan, combine the cream cheese, butter, and milk. Heat over medium heat, stirring constantly, until the mixture becomes smooth and creamy. Remove from heat and let it cool slightly.
- Egg yolks and sugar: In a separate bowl, beat the egg yolks and half of the sugar (50g) until pale and smooth. Add the cooled cream cheese mixture and lemon juice, then sift in the flour and cornstarch. Mix everything together until smooth.
- Egg whites and sugar: In a clean bowl, beat the egg whites with the remaining sugar (50g) until stiff peaks form. Gently fold the beaten egg whites into the cream cheese batter in three parts, being careful not to deflate the air bubbles.
- Bake the cheesecake: Pour the batter into the prepared pan. Tap the pan gently to remove any air bubbles. Place the pan in a water bath (a larger pan with hot water) and bake for 50-60 minutes, or until the top is lightly golden and a skewer inserted into the center comes out clean.
- Cool and serve: Once baked, turn off the oven, leave the cheesecake in the oven for 10 minutes, then remove and let it cool at room temperature. Once cooled, dust with powdered sugar and serve.
Enjoy your fluffy, melt-in-your-mouth Japanese cotton cheesecake!