FLUFFY JAPANESE

 Fluffy Japanese pancake 

• Ingredients For the cake:

  • 1 cup (240 ml) cream cheese, softened
  • 1/4 cup (60 ml) milk
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 3 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

• For the meringue:

  • 3 large egg whites
  • 1/4 cup (50 g) granulated sugar
  • A pinch of cream of tartar (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 320°F (160°C). Prepare a 7-inch (18 cm) round cake pan by greasing it and lining the bottom with parchment paper.

2. Prepare the Cream Cheese Mixture: In a bowl, mix the softened cream cheese and milk until smooth. You can use a hand mixer for a creamier texture.

3. Add Dry Ingredients: Sift in the flour and cornstarch, mixing until combined. Then add the egg yolks, sugar, and vanilla extract, mixing well.

4. Beat Egg Whites: In a clean bowl, whisk the egg whites with a pinch of salt (and cream of tartar if using) until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form.

5. Combine Mixtures: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then fold in the remaining meringue in two additions, being careful not to deflate it.

6. Bake: Pour the batter into the prepared pan. Place the cake pan in a larger baking dish filled with hot water (water bath) to ensure even baking. Bake for about 50-60 minutes, or until the top is lightly browned and a toothpick comes out clean.

7. Cool: Turn off the oven and leave the cake inside with the door slightly ajar for about 30 minutes. Then remove it and let it cool to room temperature.

8. Serve: Once cooled, refrigerate for a few hours before serving. Dust with powdered sugar if desired.

Enjoy your light and fluffy Japanese cotton cheesecake.