Hello dear viewers! Today we're making pillowy-soft, lighter-than-air Japanese Cotton Cheesecake! The secret to achieving a sky-high, fluffy cotton cheesecake is not so complicated: whipping lots of air into the egg whites and baking it in a water bath for optimal heat distribution--easy peasy!
Whereas other kinds of cheesecakes are usually rich, dense, and sweet, this style of cheesecake is soft, light, and fluffy. You can totally eat a big slice (or more!) without feeling guilty. ;)

Makes 1 6" cheesecake.
Ingredients:
♡125g cream cheese
♡25g butter
♡100ml milk
♡3 egg yolks
♡30g cake flour
♡20g cornstarch
♡3 egg whites
♡1/8 tsp cream of tartar
♡50g sugar

Enjoy! ♡