Japanese Cotton Soft Cheesecake

I love Japanese cheesecake. It has some similarities to its American counterpart but not many. The only thing which is similar is that it contains some cream cheese, it is a cake, and is cooked in a water bath. From there the similarities end. A Japanese cheesecake is softer and fluffier. American cheesecakes are dense and very filling. Many people like to have a topping on top (to make it even more decadent.) A Japanese cheesecake more closely resembles a chiffon cake but with cream cheese.

I originally saw the recipe for it at Diana's Desserts. I modified it to fit my needs. When I tasted it the taste was incredibly amazing. It was soft, light, fluffy, with just a hint of cream cheese. I don't feel guilty eating a larger slice of this since it doesn't sit as heavily in my stomach.

Japanese Cotton Soft Cheesecake
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
8 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tsp lemon extract
60g/2 oz. cake flour
20g/1 oz. cornstarch
1/4 tsp. salt

1. In a double boiler whisk the cream cheese, milk, and butter until well combined. Remove the mixture and cool. Soft the flour, cornstarch, egg yolks, and salt together. Fold the dry mixture into the wet. Mix in the lemon extract.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until firm peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 9-inch round cake pan (line the bottom with parchment paper). Fill the pan only 80% full. You may have some residual. If there is left over batter, pour it into ramekins.

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).