Melt-in-Your-Mouth Japanese Cotton Cheesecake

Ingredients

Prepare Oven & Pan:
- Preheat oven to 160°C (320°F).
- Line the bottom and sides of a 7 or 8-inch round cake pan with parchment paper.
- Wrap the outside of the pan with foil to prevent water from leaking in during baking (you’ll be using a water bath).

Make the Cream Base:
- In a saucepan over low heat, melt cream cheese, butter, and milk together. Stir until smooth and no lumps remain.
- Remove from heat and let it cool slightly.
- Whisk in egg yolks, vanilla extract, and lemon zest.
- Sift in flour, cornstarch, and salt. Mix gently until smooth and well combined.
Make the Meringue:
- In a separate clean bowl, beat egg whites with cream of tartar (or lemon juice) until frothy.
- Gradually add sugar in 3 parts, continuing to beat until stiff peaks form.
Combine:
- Gently fold the meringue into the cream cheese mixture in 3 batches. Be careful not to deflate the batter.
Bake in a Water Bath:
- Pour batter into the prepared pan. Tap lightly to release air bubbles.
- Place the cake pan inside a larger baking dish filled with hot water (about 1 inch deep).
- Bake at 160°C (320°F) for 25 minutes, then lower temperature to 140°C (285°F) and bake for another 55-60 minutes until the top is golden and a toothpick inserted comes out clean.
Cool Gradually:
- Turn off oven, slightly open the oven door, and let the cake cool inside for 15-20 minutes to prevent shrinking.
- Remove and let it cool completely at room temperature, then chill in the fridge for a few hours or overnight for best texture.

Dust with powdered sugar or top with fresh berries and whipped cream. Slice with a hot knife for clean cuts.

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