Ingredients:
200g (7 oz) cream cheese, softened50g (3.5 tbsp) unsalted butter100ml (⅓ cup) whole milk60g (½ cup) cake flour20g (2 tbsp) cornstarch5 large eggs, separated120g (½ cup + 2 tbsp) granulated sugar1 tsp vanilla extract1 tsp lemon juice (optional, for a subtle tang)
Instructions:
Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) round pan with parchment paper.Prepare a water bath by filling a larger pan with hot water. This helps the cheesecake cook gently and evenly.See also Baked Fried Chicken Recipe2. Make the Cheese MixtureIn a saucepan over low heat, melt the cream cheese, butter, and milk. Stir until smooth and combined. Remove from heat and let it cool slightly.Once cool, whisk in the egg yolks, vanilla extract, and sifted cake flour and cornstarch. Mix until smooth Japanese Cotton Cheesecake3. Whip the MeringueIn a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the lemon juice (if using).Gradually add the sugar in three additions, beating on high speed until soft peaks form. Be careful not to overbeat.4. Combine MixturesGently fold ⅓ of the meringue into the cheese mixture to lighten it. Then carefully fold in the remaining meringue in two additions, using a spatula. Be gentle to retain the airiness.
Enjoy!
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