Here are the instructions:
Get Ready:
Turn the oven on high heat (320°F, 160°C).
Put parchment paper in the bottom of a circular cake pan that is 8 inches in diameter. Use a little butter to coat the edges.
Blend the cream cheese, milk, and butter in a basin that can withstand heat.
To make a double boiler, set the bowl over a saucepan of gently simmering water. Cook, stirring regularly, until the ingredients are incorporated and the mixture is smooth. Take it off the fire and give it a little time to cool.
Step 2: Combine the dry ingredients by sifting the cornflour and cake flour. Put aside.
Whisk the egg yolks in a large bowl until they become pale and fluffy.
After the cream cheese mixture has cooled a little, add it to the egg yolks and whisk until well incorporated.
When the mixture is smooth and lump-free, gently fold in the sifted flours.
Whip the egg whites into froth in a different, clean mixing basin. If using, add cream of tartar and beat until soft peaks are formed.
While beating the egg whites until stiff peaks form, slowly add the sugar in little amounts.
In a three-part process, carefully incorporate the egg white mixture into the cream cheese batter without deflating the dough.
Baking: Transfer the batter to the cake pan that has been preheated.
To remove any trapped air, gently tap the pan on the counter.
To make a water bath, set the cake pan inside a bigger baking pan and pour boiling water into the larger pan.
To get a golden brown top and a clean skewer test, bake in a preheated oven for about 60 to 70 minutes.
When it’s time to cool, leave the oven door slightly ajar and the cake inside for around 15 minutes. This will help to avoid any unexpected temperature fluctuations.
After taking the cake out of the oven and water bath, set it on a wire rack to cool entirely in the pan.
Carefully take the cake out of the pan once it has cooled.
Before serving, dust powdered sugar over the cheesecake’s top.
Cut into slices and savor this light and airy Japanese cotton cheesecake!
