Cotton Soft Japanese Cheesecake Recipe 465

Steps:

• Preheat oven to 325 degrees.
• Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
• Melt cream cheese, butter and milk over a double boiler.
• Cool the mixture.
• Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
• Whisk egg whites with cream of tartar until foamy.
• Add the sugar into the egg white mixture and whisk until soft peaks form.
• Add the egg white mixture to the cheese mixture.
• Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
• Pour mixture into prepared pan.
• Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

Steps:

• Preheat the oven to 400°F and place a rack in the center of the oven. Line the bottom of an 8x3" round cake pan with a parchment paper circle or generously butter ONLY the bottom of the pan. Set it aside.
• Separate the eggs and place the whites in a stand mixer fitted with a whisk attachment. Place the yolks in a small bowl. Set both aside.
• Place the cream cheese in a metal or heatproof glass bowl and place over a pot of simmering water. Stir occasionally until the cream cheese softens and melts and becomes totally smooth. Whisk in the crème fraîche and butter until well combined. Remove from the heat and whisk in the lemon zest and vanilla. Whisk in the egg yolks and 3 Tbsp. (40 g) of the superfine sugar. Sprinkle the cake flour and salt evenly over the top. Use the whisk to gently fold in the flour.
• Whip the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining superfine sugar, 1 Tbsp. at a time, whipping all the while, until all the sugar is mixed in. Continue whipping for another 30 seconds or so, until the whites hold a soft peak and look a bit like soft seafoam. Stop the mixer and take a few spoonfuls of the whites. Gently fold them into the cream cheese mixture. Once that mixture has been lightened up with some of the whites, go ahead and add the rest of the whites and fold gently and quickly to combine thoroughly.
• Carefully pour the batter into the prepared cake pan. Place the pan in a larger roasting pan or another baking dish that is at least as tall as the cake pan. Place both pans in the oven and fill the larger pan with water so that it comes about one-quarter of the way up the side of the cake pan. (This will protect the cheesecake from baking in direct heat, giving it a nicer texture.) The cake is really light so if you pour in too much water it will float. Bake the cheesecake for 35-40 minutes, until the top of the cake is golden brown and it doesn't give when you press it gently in the middle.
• Turn off the oven and crack the oven door so that it cools off. Leave the cheesecake in the cooling-off oven for 2 hours so that it cools slowly, which keeps the top from cracking.
• Remove the cheesecake pan from the pan of water and let it cool completely on a wire rack, at least another 2 hours. It will deflate by a half inch or so. Run a knife around the edges of the cheesecake. Very quickly invert the cheesecake onto a flat plate, lift off the pan, carefully peel off the parchment, then invert it right side up on a serving plate. Refrigerate for at least 2 hours.
• Dust the cheesecake with confectioners' sugar before serving.
• The cheesecake can be stored in an airtight container in the fridge for up to 4 days.

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round pan with butter and line the bottom with parchment paper.
• Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
• Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
• Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
• Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
• Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
• Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
• Remove cake from pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.