Japanese Cotton Cheesecake (ชีสเค้กญี่ปุ่นเนื้อคอตตอน)

1.Cut the cream cheese into small pieces and place in a mixing bowl with 50 g granulated sugar and the rice bran oil. Mix until combined. Set the bowl over a pan of hot water and whisk until smooth and the mixture reaches approximately 60°C. Remove from the heat.

2.Whisk together the egg yolks, milk, lemon juice, and cornstarch. Add to the cream cheese mixture and whisk until smooth. Set aside.

3.Beat the egg whites until foamy. Gradually add the 100 g granulated sugar and continue beating until the meringue is smooth and glossy, reaching soft to medium peaks.

4.Divide the meringue into 3 portions. Fold the first portion into the cream cheese mixture until combined, then gently fold in the second and third portions until the batter is uniform.

5.Prepare an 8-inch removable-bottom cake pan. Line only the base with baking paper; do not grease or line the sides. Wrap the outside and bottom of the pan with 2 layers of aluminum foil to prevent water from seeping in, then place it in a larger deep-sided roasting pan.

6.Pour the batter into the prepared pan and tap it gently to release any large air bubbles. Pour hot water into the roasting pan to a depth of about 1 inch. Bake at 150°C for 1 hour 15 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake rest inside for another 30 minutes.

7.Remove the cake from the oven and leave it at room temperature until completely cool. Run a thin knife gently around the edge before removing it from the pan. Serve at room temperature, or chill before serving for a slightly firmer texture. Dust with icing sugar as desired.