No Fail Recipe! Cotton Cheesecake / Japanese Cheesecake

By RunAwayRice · 110 min

Ingredients

Instructions

1. Line the bottom and side of a springform pan with parchment. Wrap the outside of the pan in several layers of foil, sealing it fully.
2. Place a large baking pan on the lowest oven rack and fill it halfway with water. Preheat the oven to 315°F (157°C).
3. Separate the eggs: whites into a mixing bowl, yolks into a measuring cup.
4. Beat the whites on low for 30 seconds, then medium-low for another 30 seconds or until foamy. Add the cream of tartar. Raise to medium-high and beat until the whites just start to thicken. Add 1/4 cup sugar gradually and keep beating until soft peaks form (about 3 minutes with a stand mixer).
5. In another bowl, mix the cream cheese and milk on low until creamy and smooth (about 2-3 minutes). Add the butter, the remaining 1/4 cup sugar and the lemon juice and beat for 1 minute.
6. Add the flour and corn starch and mix for 1 more minute. Then add the egg yolks and mix for 1 more minute. Strain the batter through a sieve.
7. Fold in one-third of the egg whites gently until mostly combined. Repeat with another third, then fold in the last third gently.
8. Pour the batter into the lined pan and smooth the top with a spatula. Lift and drop the pan on the counter about 6 times to release large air bubbles.
9. Set the springform pan in the water bath and bake for 1 hour 10 minutes. Test with a toothpick in the centre; it should come out clean. Bake 10-15 more minutes to brown the top.
10. Turn off the oven, open the door about 2-3 inches, and let the cheesecake cool inside for 1 hour.
11. Remove the cheesecake from the pan, set it on a plate and refrigerate for at least 4 hours.
12. Cover any leftovers and refrigerate; eat within a week.

Summarized from RunAwayRice's video. Watch it for the details.

More recipes with

EggLemonMilkCreamCream cheese