Make sure to not overheat the mixture or it’ll curdle! If the mixture feels too hot, take it off the simmer water and keep whisking
Sift the flour and cornstarch into the mixture and whisk until just combined and no more lumps are visible.
Add the remaining ingredients (lemon zest and juice, cream, salt, and vanilla) and whisk to combine.
Remove from the simmering water. Set aside until needed.
In a clean mixing bowl, beat together egg whites and lemon juice on medium speed until completely frothy. Once frothy, slowly add small amounts of sugar to the egg white while continuing to beat on medium speed.
Increase the speed to medium high and whip the meringue until it reaches a soft medium peak. The meringue should be able to form a peak, but the peak will hook.
DO NOT over-beat the meringue!
Transfer ⅓ of the meringue to the cheesecake batter base and whisk it until the batter is homogenous.
Add another ⅓ of the meringue to the batter and this time, gently FOLD the meringue into the batter until just incorporated. Repeat with the remaining ⅓ meringue.
Pour the Japanese cheese cake batter into the parchment lined 8×3 round cake pan and tap the pan on the table a couple of times to remove large air bubbles.
Place the cake pan with the cheesecake batter inside the large pan lined with towel. Fill the pan with hot water, half way up, the 8×3 cake pan.
Make sure to not get any water in the batter!
Continue Reading in next page
