Japanese Cotton Cheesecake with Simple Meringue Method

Instructions:

1. Combine 250g cream cheese, 50g butter, and 100ml milk in a heatproof bowl. Place over a pot of simmering water (double boiler) and whisk until the mixture is satin smooth and fully melted. Remove from heat and let it cool slightly.
2. Sift 60g cake flour, 20g cornstarch, and 1/4 tsp salt directly into the warm cheese mixture. Whisk gently until no white streaks remain.
3. Add 6 egg yolks, 1 tbsp lemon juice, and 1 tsp vanilla extract to the base. Whisk until the color is a pale, creamy yellow. Pass this mixture through a fine mesh sieve into a clean bowl to ensure zero lumps.
4. In a separate cold bowl, beat 6 chilled egg whites with 1/2 tsp cream of tartar until frothy. Gradually add 140g sugar in three stages, beating until soft peaks form and the mixture looks like glossy shaving cream.
5. Gently fold 1/3 of the meringue into the cheese base to lighten it. Fold in the remaining meringue in two more batches, using a 'cut and fold' motion until the batter is a uniform, pale ivory.
6. Pour the batter into your lined 8 inch pan. Tap the pan on the counter three times to pop any large air bubbles trapped inside.
7. Place the cake pan into a roasting tray and fill the tray with hot water (about 1 inch deep). Bake at 320°F for 20 minutes, then lower to 285°F for 50 minutes until the top is golden brown and the cake feels bouncy.
8. Turn off the oven and prop the door open slightly with a wooden spoon. Let the cake sit inside for 10 minutes to prevent a sudden temperature drop from collapsing the structure. Remove and let cool completely on a wire rack before peeling the paper.