This is my today’s experiment, Japanese Cheesecake, Cotton Soft Cheesecake, Soufflé Cheesecake, or whatever you named it. Really fluffy and melted in your mouth. It’s my first time making this cheesecake style, and I’m really happy that it’s perfect and even didn’t shrink, kyaaa.. It’s also the first time for me to bake using bain-marie (or water bath or double boiler) technique. I love the texture and the taste since the cream cheese flavor is not too strong. I only made a half of the recipe, using my leftover cream cheese after making red velvet cupcakes several days ago. And I just obtain a small cake, 12 cm diameter. In less than 10 minutes, I ate 3/4 of the cake, haha.
You can find the recipe here.