JAPANESE COTTON SOFT CHEESECAKE

Japanese Cotton Soft Cheesecake image

This was posted on FB by a Yvonne Ruperti and looks so good. There's a similar one on here, but this one uses sour cream and flour to help it rise and gives a texture that I enjoy. Similar to cheesecake but lighter version that's airy from the meringue folded in and not so sweet. Lemon juice and sour cream give it some traditional cheesecake appeal. You will need an 8" spring form pan

Provided by Bonnie G 2

Time 55m

Yield 1 8" cale, 10 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar, divided
1/8 teaspoon kosher salt
5 large eggs, divided
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup sour cream, at room temperture
1/3 cup cake flour
2 tablespoons cornstarch
1/4 teaspoon cream of tartar

Steps:

NOTES: Use a tall springform pan; if you don't have a pan with sides at leasst 3" tall, you can line the sides of pan with a parchment collor to keep batter from overflowing the pan. The beaten whites are medium peak when the peak gently and partially flops over after the whisk is lifted. When pouring water into pan, keep it below the foil or water will seep through and make the bottom of the cake soggy.
Adjust oven rack to lower middle position and preheat to 340.
Grease bottom and sides of an 8" by 3" springform pan and wrap bottom half of pan with foil to creat a waterproof seal. Set into a roasting pan.
In stand mixer fitted with paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamy, scraping down sides as necessary with rubber spatula.
Beat in egg yolks and lemon zest until smooth.
Replace paddle attachment with whisk attachment.
Whisk in Lemon juice and sour cream on medium speed, scraping down sides and necessary with rubber spatula, until combined.
Sift flour and cornstarch over batter and whisk until completely combinedTransfer mixture to a large bowl, using rubber spatula.
Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly).
Using mixer's whisk attachment, beat egg whites and cream of tarter on high speed until frothy. Slowly pour in remaining sugar and continue to whip to medium peak stage. Don't over whip.
Fold a third of the meringue into batter with rubber spatula until almost combined.
Gently fold in remaining meringue in two more batches.
Pour batter in prepared springform pan and set on oven rack.
Pour about 2" hot water into roasting pan (see note above).
ake until cake is golden and just firm in center, 40-45 minutes.
Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes.
Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours.
Serve.