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Japanese Cotton Cheesecake Recipe (English Version)
Ingredients:
I (at room temperature):
200 g cream cheese
50 g unsalted butter
150 ml milk / fresh milk
60 g caster sugar
4 egg yolks

II (at room temperature):
50 g all-purpose flour
20 g cornstarch
1/4 tsp vanilla powder
1/4 tsp salt
1 tbsp lemon zest

III (at room temperature):
4 egg whites
1 tbsp lemon juice
60 g caster sugar

Tools:
1. Round pan size : 22 x 7 cm
2. Pizza pan size: 26 cm


Directions:
1. Preheat oven to 180℃, top and bottom elements whitout fan.
2. Preheat water until boil, in the saucepan.
3. Butter, or spray with a nonstick cooking spray, the bottom and sides of a round pan. Then line the bottom of the pan with parchment paper. Set aside.
4. In a large bowl (stainless bowl), combine cream cheese and unsalted butter. Melt it in double boiller. Use hand whisk to stir it. Add caster sugar + milk and stir evenly. Turn off the stove, then lift the bowl.
5. Add the egg yolks, one at a time. Stir it until combined. Add (and sift) the flour, cornstarch, vanilla and salt. Stir until mixed. Strain the dough into another bowl. Add lemon zest and stir it. Set aside.
6. Use a hand mixer, beat the egg whites until foamy. Add lemon juice and continue to beat untuil soft peaks. Gradually add caster sugar, beat until stiff peaks.
7. Fold egg whites a third at a time, mix well.
8. Pour the dough into a round pan.
9. Tap a few times to release air pockets.
10. Place pan in a pizza pan and add warm water.
11. In a preheated oven and place on bottom rack, bake for 80 mins 150℃. Every oven is different, adjust accordingly.
12. After 80 mins, let stand in the oven for 15 mins. After that, remove cake from the oven and let it cool down.
13. Remove cake from the pan and serve.


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