Oooo -- look at this one. I’ve made the airy “Japanese Cotton Cheesecake,” from Drool Factor. It was eggy, like a custard, and not too sweet. Totally wonderful. Pace yourself to follow the steps in this recipe, and make sure to convert your ingredients from the metric system.

The art of baking -- at its most intimidating -- warns you to weigh every ingredient with a proper electronic scale, or else you risk failing horribly at the science at hand. I have yet to get a scale. I still “eyeball” wet ounces in a measuring cup, or sometimes weigh dry ounces on an arcane/inprecise, nondigital scale. So far, I haven’t killed anyone with an inaccurate cake.

Allow me to convert the ingredients for this recipe from the metric system:
4.9 oz. white sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
1.75 oz. butter (3 1/2 Tbsp.)
8.75 oz. cream cheese
2.37 cups milk
1 Tbsp. lemon juice
2.1 oz. cake flour
.7 oz. cornstarch (1 Tbsp. + 2 tsp.)
1/4 tsp. salt

Again, pace yourself with the steps for this recipe. It’s easy enough to stir the cheese, butter, and milk in a bowl placed over a hot pot of water (double boiler). Do make sure to use cake flour instead of unbleached white: this is important for your light fluffiness.  And don’t forget to include the 1/4 tsp. salt in the mix of dry ingredients (the recipe forgets to mention this).

I used my stand mixer to whip the egg whites.

Take the time to cut out parchment paper, to line the cake pan. Finally, place the cake pan in a tray full of water, and bake for 70 minutes at 340 degrees F. The cake puffs up like a mousse. Young and older diners will be wowed by this cheesecake. Treat everyone to it.

RECIPE: this is how you make an impressive, airy cheesecake
PREP TIME:
dedicate two hours to prep, baking, and cooling
TASTE:
custard-cheesiness, slightly sweetened

Next time, I’ll cook the “Italian Stuffed Zucchini Boats,” from Eclectic Recipes. Come back to my site soon, to see what happens with these.