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3. Dry Ingredients:
Sift together the cake flour and cornflour in a separate bowl. Set aside.
4. Egg Yolks:
Whisk the egg yolks in a large mixing bowl until they turn light and pale. Gradually add the cooled cream cheese mixture to the yolks, whisking until fully incorporated. Slowly mix in the sifted flour until the batter is smooth and lump-free.
5. Egg Whites:
In a separate clean bowl, beat the egg whites until they turn frothy. Add the cream of tartar (optional), and continue beating until soft peaks form. Gradually add the sugar, a little at a time, while beating the egg whites until stiff peaks form.
6. Combine:
Gently fold the beaten egg whites into the cream cheese batter in three additions. Be careful not to overmix or deflate the batter.
7. Prepare for Baking:
Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles. Create a water bath by placing the cake pan into a larger pan and filling the larger pan with hot water.
8. Bake:
Bake in the preheated oven for 60–70 minutes, or until the cake is golden brown on the bottom and a skewer inserted into the center comes out clean.
9. Cool:
Turn off the oven and leave the cake inside with the door slightly open for about 15 minutes. This prevents sudden temperature changes, which can cause the cake to collapse. Remove the cake from the water bath and place it on a wire rack. Let it cool completely in the pan.
10. Serve:
Once cooled, gently remove the cake from the pan. Dust the top of the cheesecake with powdered sugar before serving. Slice, serve, and enjoy the light, fluffy texture of your Japanese Cotton Cheesecake!
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