Japanese cheesecake – cotton soft, light, pillowy, the BEST cheesecake recipe EVER. Tried and tested, a MUST-BAKE for cheesecake lover!!
1. I baked the cake in a 9" round tin, I did not line the sides. 2. If you use a 8" pan, it is very important to line the sides of the 8" pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5". 3. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to prevent seepage. 4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning). 5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water. 6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It's normal that the cake will shrink about 1/2 inch to 1 inch after cooling. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend. 7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.