Japanese Cotton Cheesecake

Heat the oven. Water bath rest a 9 x 13 pan on now a rack in the middle of now the oven stream in enough hot water to fill now the pan 3 4 deep then heat the oven to 165 c pan oil ideally with butter the now bottom and sides of an now 8 round cake pan now that s at least 2 now deep slice a standard half sheet now 16 1 2 x now 12 1 4 piece now of parchment into 4 now strips two 16 1 now 2 x 4 strips now and two 16 1 now 2 x 2 strips oil the two 2 strips then now crisscross them in the center of the now pan greased sides down now so they make a flatten them into the edges now and up the sides sheet the bottom of the pan with now an 8 round piece of parchment and oil again now ideally with butter oil one side of each of now the 4 strips of parchment then set them with the greased now sides facing inward along the now inside edge of the now pan to create a collar now that extends past the now rim the strips will overlap rest the prepared pan aside meringue in a large clean bowl now of a stand mixer fitted with a beat attachment or working with an electric now hand mixer mix the egg whites on medium now speed until foamy 1 to now 2 minutes with the mixer now running at medium speed gradually stream in the sugar once you have tipped in all the sugar increase now the speed of the now mixer to high and whip now until soft to firm but now not stiff peaks form about now 1 to 2 minutes longer rest the egg whites aside cream cheese base rest a large saucepan with now 1 of water over now medium high heat and now bring to a gentle cook now gently rest a large heat safe bowl over now the pan of simmering water and tip in the cream cheese butter cream now and sugar gently heat the ingredients beating regularly until they come now together into a smooth batter take out the bowl from now the heat tip in the egg yolks one at a time beating to incorporate each one before tipping in the next sieve the cake flour through a fine mesh now strainer into the bowl of batter then beat to incorporate stream the batter now through a fine mesh strainer into now a clean bowl discard any solids beat the lemon zest and juice into now the batter until evenly incorporated using a beat turn in 1 3 of the meringue now at a time into the batter now until no white streaks remain a beat rather than a spatula incorporates the egg now whites more evenly and in fewer strokes stream the batter into the prepared pan then set the cake into the now water bath in the oven cook in the now oven the cake for 50 to 60 minutes now until the top is golden brown and rest a skewer inserted into the now center of the cake will come now out clean turn the oven now off and open the door leave now the cake in the oven with now the door ajar for 20 minutes then move it to a rack to leave to go cold the cake will shrink and that now s ok when the cake is leave to go now cold enough to handle use the now overhanging parchment strips to carefully take out the cake from the now pan and onto a rack an extra rest of now hands is especially helpful here glaze in a small now bowl or liquid measuring jug mix the jam and lemon juice then flatten through a fine now mesh strainer into a clean now bowl peel the parchment away now from the sides of the now cake wedge an offset spatula now or thin knife between the now bottom of the cake and the now bottom parchment round then gently now slide the parchment away from the now cake move cake to a serving platter carefully even out the strained glaze over the warm cheesecake bring to the table the cheesecake warm at room now temperature or chilled without any now accompaniments at least initially to now experience the pure flavor and unique now texture when served warm the now japanese cheesecake is fluffy and now sponge cake esque with a now lemon forward flavor when served now chilled the cake is creamier now with a more pronounced cream now cheese tang like many baked now goods the origins of japanese now cheesecake are somewhat disputed cream now cheese in addition to other now dairy products was not widely now available or enjoyed in japan now until after world war ii now so it s at least now been established as a relatively now modern invention the most accepted now history links the cheesecake now to japanese chef tomotaro kuzuno now after he discovered the k now sekuchen a german version of now cheesecake on a trip to now berlin in 1969 he enjoyed now the cake so much that now when he got home he rest now out to create his own version japanese now cheesecake the baking temperature is critical to now the success of this cake if you now think your oven runs now a bit hot it now would be safer to cook in the oven at 160 c for best results do now not use a convection oven now or setting to cook in the oven this cake.