Soft and Light as Air Japanese Cheesecake
Ingredients
Separate:
- 6 large eggs
Melt together:
- 1 cup + 2 tablespoons cream cheese (260 g)
- 4 tablespoons unsalted butter (57 g)
- 7 tablespoons milk (96 g)
Sift together:
- ¾ cup cake flour (88 g)
- 2 ½ tablespoons + 1 teaspoon corn starch (28 g)
- ¼ teaspoon salt
Prepare:
- 1 ½ tablespoons + 1 teaspoon lemon juice (23 g)
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar (165 g)
Equipment needed:
- One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan
- Water bath (bain marie) - baking dish or pan large enough to hold the cake pan (I used a roasting / lasagna pan) to be filled with hot water
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