Heavenly Mix My Fluffy Japanese Cotton Cheesecake Recipe

Instructions:

1. Preheat oven to 320°F (160°C). Grease and line the bottom of the cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in. Place the prepared cake pan inside the roasting pan.
2. Combine cream cheese, milk, and butter in a heatproof bowl. Place over a simmering pot of water (double boiler) and stir until smooth and melted. Remove from heat and let cool slightly.
3. Sift together cake flour, cornstarch, and salt. Add to the cream cheese mixture and whisk until smooth.
4. Whisk in egg yolks one at a time, followed by vanilla extract. Mix until combined. Set aside to rest for 30 minutes.
5. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Avoid over-beating.
6. Gently fold ⅓ of the meringue into the cream cheese mixture to lighten it. Then, gently fold in the remaining meringue in two additions, being careful not to deflate the batter.
7. Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any air bubbles. Pour hot water into the roasting pan, reaching about halfway up the sides of the cake pan.
8. Bake for 60-75 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with moist crumbs (it shouldn't be completely clean). The cake will jiggle a bit – that's okay!
9. Turn off the oven and prop the oven door slightly ajar. Let the cheesecake cool in the oven for 30 minutes. Remove from the water bath and let cool completely at room temperature. Chill in the refrigerator for at least 2 hours before serving.
10. Gently run a knife around the edge of the pan to loosen the cheesecake. Unmold and dust with powdered sugar before serving.