Japanese steamed cheesecake or cotton cheesecake
Ingredients
For the Cheesecake:
250g (9 oz) cream cheese, softened
1/4 cup (60g) unsalted butter
1/3 cup (80ml) milk
1/2 cup (100g) granulated sugar
4 large eggs, separated
1/2 teaspoon vanilla extrac
1/3 cup (45g) cake flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cream of tartar (optional, helps stabilize egg whites)
Powdered sugar (for dusting, optional)
Preparation
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