Japanese cotton cheesecake

Ingredients:

• 300 g cream cheese, diced
• 1/2 cup whole milk
• 4 tbsp (60 g) butter
• 1/2 tsp vanilla extract
• 7 large eggs, separate the whites from the yolks
• Juice of 1/2 lemon
• 2/3 cup premium flour
• 1/4 cup cornstarch
• 1/4 tsp cream of tartar
• 1 cup of sugar
• Powdered sugar for decoration

Preparation:

1. Preheat oven to 150°C.
   
   Spray a 9-inch (23-cm) round baking pan with cooking spray. Line the bottom with parchment paper. Place a 3.5-inch (9-cm) wide strip of parchment paper in a circle around the inside edge of the pan. The paper should extend 1 inch (2.5 cm) above the edge.
2. Heat the cream cheese, milk, and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from heat and let cool slightly, about 5 minutes.
3. Whisk the vanilla extract, egg yolks, and lemon juice in a large bowl until smooth. Pour in the cooled milk mixture and whisk until smooth. Add the flour and cornstarch, whisking quickly. Set aside.
4. Beat the egg whites, cream of tartar, and 1/2 teaspoon salt in the large bowl of an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the sugar and continue beating at medium speed until stiff peaks form, about 2 more minutes.
5. Gently fold the beaten egg whites into the yolk mixture in 3 additions, being careful not to overmix (the whites should remain as fluffy as possible). Once the batter is smooth and no longer has any white streaks, pour it into the prepared pan.
6. Place the baking pan in a larger container, then add hot water to a depth of 2.5 cm. Bake for 30 minutes, then reduce the temperature to 120°C (250°F) and continue baking until the cake has doubled in size. It should be golden brown on top and around the edges, and jiggly but set in the center, about 1 hour 15 minutes.
7. Let the cake cool for 10 minutes. Carefully invert it onto your hand (directly onto your palm is the gentlest method), then invert it again, this time onto a cake stand or plate, bottom-side down. Dust the entire top with powdered sugar and serve the cheesecake while it's still warm.