Japanese Cheesecake

Preheat oven to 325° Fahrenheit.

In the bowl of an electric mixer using the paddle attachment on medium high speed, cream the cream cheese, unsalted butter and ¼ cup granulated sugar.

Stop the machine and scrape down the sides of the bowl.

Add the flour and the corn starch and blend well.

Add yolks, one at a time. Blend well, again scraping down the sides with a rubber spatula.

Slowly add cream followed by the vanilla and blend until well incorporated.

Pour the batter through a fine sieve into a large mixing bowl. Set aside.

In a clean and dry bowl of an electric mixer using the whip attachment, beat egg whites on medium high speed until very foamy.

Add cream of tartar and continue beating on medium high speed.

When soft peaks develop, slowly add the 1/3 cup of granulated sugar.

Increase the mixer speed to high and continue beating until stiff peaks develop.

Add approximately one third of the meringue into the batter in the bowl and whisk until the batter is lightened. The whites do not need to be fully incorporated.

Add remaining meringue into the meringue batter mixture and using a rubber spatula fold the meringue into the batter until mostly incorporated.

Spray a deep 8 inch springform pan with 3 inch high sides with nonstick cooking spray. Wrap the bottom and sides with heavy duty aluminum foil. Set it into a larger baking pan.

Spray 1strip of parchment paper approximately 25” x 4” with nonstick cooking spray and place inside the springform pan along the edges to create a collar that extends the height of the pan about 1 inch above it. Use a small, metal paper clip to join the two ends of the parchment collar.

Carefully pour the batter into the pan.

Place the springform pan into the larger baking pan into the oven. Partially fill the larger pan with enough hot water to come halfway up the sides of the springform pan to create a water bath.

Bake for approximately 50 minutes or until the cheesecake is slightly firm to the touch and light brown.

Turn the oven off and leave the cheesecake in the oven for 30 more minutes with the oven door slightly ajar.

Remove the cheesecake from the oven. Take the springform pan out of the water and remove the foil.

Slowly open the sides of the springform pan and gently dislodge the parchment paper collar from the cheesecake.

Place on a serving platter. The cheesecake can be served warm or chilled.