Japanese Cotton Cheese Cake (UPDATED)

The first time I made this cake, it was good. However, recently I had a chance to watch some YouTube video where a real baker makes this cake. It gave me an idea to update this recipe for my blog. I hope this newly-updated Japanese cheesecake will become your favorite dessert. I have received so many compliments from all my friends and family when being served this cake.

Ingredients:
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 tsp salt
1 cup sugar
8 oz. cream cheese
1/2 cup milk
4 tbs butter
1 tsp vanilla
6 eggs separated
1 tsp lemon juice

Directions:
From the latch on the cheesecake pan, use foil to cover all around the pan. This technique prevents water from seeping through the pan while baking (see the photo).

 Cut the parchment paper to line the bottom and also around the pan (see photo).

Combine the flour, cornstarch, and salt in a bowl and sift well.

Divide the sugar equally and set aside.
In a double boiler, melt the cheese. Add the butter and whisk the butter until melted. Let it cool.

In a KitchenAid stand mixer bowl, add the yolk and half of sugar. Beat the yolk for 5 minutes. Stir in the cooled cheese texture and the flour. Mix well.

Beat the egg white in another KitchenAid stand mixer bowl. Slowly stir in the other half of sugar and lemon juice. Beat until the egg white soft peaks.

Use a spatula to fold in the egg white into the yolk mixture.

Pour the batter into the prepared cheesecake pan.

Bake in water bath in a preheated oven set to 350° for 40 to 50 minutes.

 The baking time will vary depending upon each oven.

Remove from oven and let cool.