Japanese Cotton Cheesecake

The saved recipe conflicts: it first says preheat to 150°C, then bake initially at 200°C. Both are recorded here; the baking step gives its explicit 200°C →150°C sequence. Prep 30 minutes; active baking 30 minutes, plus 40 minutes cooling in the oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 20 cm round pan with baking paper. If using a springform or other non-watertight tin, seal its outside completely in 2 layers of foil. Prepare a larger pan half-filled with water for the water bath on the lowest oven shelf.

Step 2

Microwave cream cheese and butter in a large heatproof bowl until melted. Mix in 50 g sugar until smooth. Whisk in milk, lemon juice and yolks one at a time. Gradually sift in flour and cornflour and whisk smooth; sieve if lumpy.

Step 3

Beat whites on low for 2 minutes. Add optional cream of tartar, increase to medium-low and beat until foamy. Gradually add the other 50 g sugar over about 30 seconds, then beat on medium-high until almost soft peaks. Fold meringue into cheese mixture in 3 portions.

Step 4

Pour into the tin and tap gently to release bubbles. Place in the water bath. Following the saved baking sequence, bake at 200°C for 15 minutes, then 150°C for 15 minutes. Switch off and leave in the bath with oven door closed for 30 minutes, then door open for 10 minutes.