Japanese Cotton Cheesecake

Instructions

1. Prepare the baking pan
   Preheat oven to 325°F (160°C). Line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
2. Make the cream cheese mixture
   In a large bowl, beat cream cheese and butter until smooth and creamy. Add half of the sugar (50g), lemon juice, vanilla extract, and salt. Mix until fully incorporated. Add egg yolks one at a time, mixing well after each addition.
3. Add dry ingredients
   Heat milk in a small saucepan until warm (not boiling). Add to the cream cheese mixture and mix until smooth. Sift in cake flour and cornstarch, and mix until the batter is smooth and no lumps remain.
4. Beat the egg whites
   In a separate clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar (50g) and continue beating until stiff peaks form, but not dry.
5. Fold in the meringue
   Gently fold 1/3 of the egg white mixture into the cream cheese batter to lighten it. Then carefully fold in the remaining egg whites in two batches, being careful not to deflate the mixture too much.
6. Bake the cheesecake
   Pour the batter into the prepared pan and smooth the top. Place the springform pan in a larger baking dish and fill with hot water about 1-inch up the sides of the cheesecake pan (water bath/bain-marie). Bake for 60-70 minutes or until the top is golden brown and slightly jiggly in the center.
7. Cool the cheesecake
   Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for about 30 minutes to prevent cracking. Then remove from the oven and water bath, and cool completely on a wire rack.
8. Serve
   Refrigerate for at least 4 hours or overnight. Before serving, remove from the springform pan, peel off parchment paper, and dust with powdered sugar. Serve with fresh fruit if desired.