Japanese Cheesecake for Two

Japanese cheesecake, Souffle cheesecake, or cotton cheesecake is the type of light cake made with cream cheese and eggs. This cake is less sweet than other kinds of cheesecake from the West. I share this recipe to make a smaller version of this cake because many people now live by themselves. I am very pleased with the result.

Ingredients:

3 oz. cream cheese

1/3 cup milk

1/3 cup sugar

2 tbs butter

1/4 cup flour

2 egg yolks

3 egg whites

1 tsp vanilla

Other necessities:

Equipment 6 inch diameter round cake pan

Baking tray

Preheated oven set to 300°

Directions:

Place egg whites in a KitchenAid blender. Use the whisk attachment to whip the egg whites and sugar to a soft peak. 

Combine the milk, cream cheese, and butter in the mixing bowl.

Bring a pot of water to almost boiling and place the mixing bowl with milk, cream cheese, and butter on the pan. Whisk until all combined. Remove from heat.

Sift the flour into the milk cheese mixture and mix well. Add egg yolks and continue to mix well.

Pour the now egg cheese mixture through the sieve to get rid of any lumps.

Fold the egg cheese mixture with the egg white. 

Spray the cake pan with oil and pour the batter into the cake pan. Tap the cake pan a few times to get rid of some of the air bubbles.

Pour hot water into the baking tray and place the cake into the baking tray.

Bake 25 minutes. Then turn the oven to 325 degrees and continue to bake the cake for 25 more minutes with the door slightly ajar.

Turn the heat off and let the cake continue baking in the last 10 minutes.