I got this particular Japanese Cheesecake recipe from Diana's Desserts Forum, it seemed easy enough to do, and exactly what my beautiful Bride liked in a cheesecake, simple, not too cheesey and not too sweet. It turned out great, though I did forget the lemon juice and the salt. I didn't want to make the full recipe, so I cut it in half, and made a 7" instead of an 8" cheesecake. Still, it tasted really good.Cotton Soft Japanese Cheesecake
25 g butter
125 g cream cheese
50 ml rice milk
1/2 Tbsp lemon juice
30 g cake flour
10 g cornstarch
3 eggs, separated
1/8 tsp. cream of tartar
70 g/5 oz. fine granulated sugar
1/8 tsp salt
Preheat the oven to 160C/325F. Lightly grease and line the bottom and sides of a 7" springform pan with parchment paper.
Melt cream cheese, butter and rice milk over a double boiler. When the mixture is cool, fold in the flour, the cornstarch, egg yolks and lemon juice; mix well.
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Add the cheese mixture to the egg white mixture; fold in, taking care not to mix too hard, as the egg whites will lose their air. Pour into the springform pan.
Bake cheesecake in a water bath for 1 hours 10 minutes, or until set and golden brown.