This was really good. I tried it with fat-free and regular cream cheese and all came out very fluffy and smooth. It looked really nice too. I also added a bit of lemon juice to the egg whites because i didn’t have any cream of tartar.
The slight tartness was good. The bottom of the cake will be a little wet when a toothpick is inserted even when it is fully cooked. Upon cooling it will be fine! loved it my family devoured them!
Cotton Soft Japanese Cheesecake Recipe
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 teaspoon salt
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
- Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.)
- Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
- Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
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