Perfect Japanese Cheesecake/cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake. The cake is jiggly (when it is still warm), perfect shape, straight side & no crack top. Includes a quick video on how to bake. This is the best Japanese Cheesecake recipe that I have ever had. Recipe slightly modified from I Eat I Shoot I Post
Ingredients
5 large eggs, at room temperature
1/2 cup sugar, divided
226g cream cheese, at room temperature
1/2 cup milk
1/4 cup unsalted butter, at room temperature
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp corn starch
1tsp vanilla extract
8 inch round pan (springform )
