Japanese steamed cheesecake or cotton cheesecake

Ingredients:

• Cream cheese – 250g
• Milk – 100ml
• Butter – 40g
• Cake flour – 40g
• Cornstarch – 20g
• Sugar – 100g
• Eggs – 6 large eggs (separate the whites and yolks)
• Lemon juice – 1 tsp
• Vanilla extract – 1 tsp

Instructions:

1. Preheat the Oven:
   Preheat your oven to 160°C (320°F). Prepare a round cake pan (about 7 inches) by lining it with parchment paper. Place a larger pan (for water bath) in the oven, filled with about 1 inch of water.
2. Prepare the Cream Cheese Mixture:
   In a heatproof bowl, combine the cream cheese and butter. Place the bowl over a pot of simmering water (double boiler method) to melt the cream cheese and butter. Stir occasionally until smooth and combined. Remove from the heat and mix in the milk, lemon juice, and vanilla extract.
3. Make the Batter:
   Sift the cake flour and cornstarch into the cream cheese mixture. Mix well until smooth and combined. Let it cool slightly before adding the egg yolks one at a time. Mix each yolk in thoroughly before adding the next.
4. Whisk the Egg Whites:
   In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add sugar while whisking, then continue whisking until stiff peaks form.
5. Combine the Mixtures:
   Gently fold the whipped egg whites into the cream cheese batter in three parts. Be careful not to deflate the egg whites; fold it in gently until fully incorporated.
6. Bake the Cheesecake:
   Pour the batter into the prepared cake pan. Tap the pan on the counter to remove air bubbles. Place the pan into the larger pan with the water bath in the preheated oven. Bake for 50-60 minutes or until the top is lightly golden and a toothpick comes out clean when inserted into the center.
7. Cool the Cheesecake:
   Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 10 minutes. Then, remove it from the oven and let it cool to room temperature. Refrigerate for at least 3 hours or overnight for best results.
8. Serve:
   After chilling, remove the cheesecake from the pan and peel off the parchment paper. Slice and serve your soft, fluffy Japanese Steamed Cheesecake!

Enjoy your delicious, light, and fluffy Japanese cheesecake!