Meringue Fold Steam Method Japanese Cotton Cheesecake

Ingredients

• 9 oz (250g) cream cheese, room temperature
• 3 1/2 tbsp (50g) unsalted butter
• 1/2 cup (120ml) whole milk
• 6 large egg yolks, room temperature
• 1/2 cup (60g) cake flour, sifted
• 2 tbsp cornstarch, sifted
• 1 tbsp fresh lemon juice
• Meringue:
• 6 large egg whites, cold
• 1/4 tsp cream of tartar
• 2/3 cup (130g) granulated sugar

Instructions

1. Preheat oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
2. Melt cream cheese, butter, and milk together over a double boiler until smooth. Remove from heat and whisk in egg yolks one by one, followed by sifted cake flour, cornstarch, and lemon juice.
3. Beat cold egg whites and cream of tartar until foamy, gradually adding sugar until glossy peaks form that bend slightly at the tip.
4. Gently fold 1/3 of the meringue into the cheese base to lighten it, then fold in the remaining meringue without deflating the air.
5. Pour into the pan, set inside a roasting pan with 1 inch of hot water, and bake at 320°F (160°C) for 25 minutes. Lower the oven to 285°F (140°C) and bake for 45–50 minutes until golden. Leave in the turned-off oven with the door slightly ajar for 15 minutes before cooling.