Japanese Cotton-Soft Cheesecake Recipe

  1. Adjust oven rack to lower-middle position and preheat to 340°F. Grease the bottom and sides of an 8- by 3-inch springform pan and wrap the bottom half of the pan with foil to create a waterproof seal (see note). Set into a roasting pan.
  2. In a stand mixer fitted with a paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamyscraping down sides as necessary with a rubber spatula (about 2 minutes). Beat in egg yolks and lemon zest until smooth, about 30 seconds. Replace paddle attachment with whisk attachment. Whisk in the lemon juice and sour cream on medium speed, scraping down sides as necessary with a rubber spatula, until combined.
  3. Sift the flour and cornstarch over the batter and whisk until completely combined. Transfer mixture to a large bowl, using a rubber spatula. Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly)
  4. Using the mixer's whisk attachment, beat egg whites and cream of tartar on high speed until frothy. Slowly pour in the remaining sugar and continue to whip to medium-peak stage (see note). Don't over-whip.
  5. Fold a third of the meringue into the batter with a rubber spatula until almost combined. Gently fold in the remaining meringue in two more batches.
  6. Pour the batter into the springform pan and set on the oven rack. Pour about 2 inches hot water into the roasting pan (see note). Bake until the cake is golden and just firm in the center, 40 to 45 minutes.
  7. Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes. Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours. Serve.

cream cheese, unsalted butter, sugar, kosher salt, eggs, fresh juice from, sour cream, cake flour, cornstarch, cream of tartar

Taken from www.seriouseats.com/recipes/2015/08/japanese-cotton-soft-cheesecake-recipe.html (may not work)

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