Creamy, light and airy, this fluffy Japanese cotton cheesecake is lightly sweetened, slightly tangy, and perfect served sprinkled with powdered sugar, fresh berries and/or fresh whipped cream.
Preheat the oven to 325°F.
1
In a medium sized saucepan, melt the cream cheese, butter and milk over medium-low heat.
2
Beat the egg yolks in a separate small bowl.
3
Remove the cream cheese mixture from the heat and pour a very small amount in the bowl with the egg yolks, whisking continuously, to temper the egg yolks.
4
Pour another small amount in while whisking continuously.
5
Pour the cream cheese mixture in a bowl and whisk the tempered egg yolk and lemon juice in.
6
Combine the flour, cornstarch and salt in a small bowl and mix to combine.
7
Gently fold the flour mixture into the cream cheese mixture, being careful not to over-mix.
8