Cotton-Soft Cranberry Japanese Cheesecake

• 9 ounces, weight Cream Cheese
• 2 ounces, weight Butter
• 3 ounces, fluid Milk
• 2 ounces, weight Cake Flour
• 1 ounce, weight Cornstarch
• 6 whole Egg Yolks
• 1 Tablespoon Lemon Juice
• 6 whole Egg Whites
• 1/4 teaspoons Cream Of Tartar
• 5 ounces, weight Sugar
• 1 cup Cranberry Sauce

1. Melt cream cheese, butter and milk over a double boiler and then cool.
2. Fold in the flour, the cornstarch, egg yolks, lemon juice and mix well.
3. Beat the egg whites with cream of tartar until foamy. Add in the sugar and beat until soft peaks form.
4. Add the cheese mixture to the egg white mixture and gently fold until just combined.
5. Spoon into cupcake trays, filling to about 5/6 full.
6. Bake in a waterbath at 325 degrees F for approximately 30 minutes or till golden on top.
7. To avoid the cheesecakes cracking or collapsing, turn the oven off right before they are ready and then leave the oven door slightly open so they cool gradually.
8. After 5 minutes, remove them from the oven and let them sit in the tray for another 10 minutes. Remove from the tray and leave to cool.
9. Top with cranberry sauce or the jam/jelly of your choice!
10. (Recipe adapted from Raspberri Cupcakes and Diana's Desserts.)

weight cream cheese, butter, milk, flour, cornstarch, egg yolks, lemon juice, egg whites, ubc, weight sugar, cranberry sauce

Taken from tastykitchen.com/recipes/desserts/cotton-soft-cranberry-japanese-cheesecake/ (may not work)