Japanese steamed cheesecake or cotton cheesecake

Ingredients

Preheat your oven to 320°F (160°C). Grease and line the bottom of a round 8-inch (20 cm) cake pan with parchment paper.

Prepare a large baking dish or tray that can hold the cake pan and will serve as the water bath.

Step 2: Make the Cream Cheese Mixture

In a small saucepan over low heat, melt the butter and milk together. Stir constantly until the butter is fully melted and the mixture is smooth. Remove from the heat and let it cool slightly.

Gradually add the melted butter and milk mixture to the cream cheese, stirring continuously until well combined and silky. Then mix in the vanilla extract and egg yolks one at a time, beating well after each addition.

In a separate bowl, beat the softened cream cheese until smooth and lump-free.
Step 3: Combine the Dry Ingredients

In a medium bowl, sift together the cake flour, cornstarch, and salt.

Gradually add the dry ingredients to the cream cheese mixture, stirring gently until combined. Be careful not to overmix to keep the batter light.

Step 4: Beat the Egg Whites

In a separate, clean bowl, whisk the egg whites until they become frothy.