cotton soft japanese cheesecake

How To Make cotton soft japanese cheesecake

• 1

  Preheat oven to 325 degrees.
• 2

  Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
• 3

  Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
• 4

  Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
• 5

  Whisk egg whites with cream of tartar until foamy.
• 6

  Add the sugar into the egg white mixture and whisk until soft peaks form.
• 7

  Add the egg white mixture to the cheese mixture.
• 8

  Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
• 9

  Pour mixture into prepared pan.
• 10

  Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown. 5 points per slice
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card