not your standard n.y. style cheesecake. it's very fluffy in a melt in your mouth kinda way.
recipe from sugoodeats
this recipe was adapted by jessica of sugoodeats from this recipe: dianasdesserts.com - cotton soft japanese cheesecake.
my version came out more cakey on top because i ran out of cake flour and substituted a all-purpose flour/cornstarch homemade cake flour mixture.
i also added a little bit more flour than the recipe called for, which caused the cheesecake to be a little bit more dense in texture. it still turned out yummy! :d
The recipe for cake flour is a follows: For each cup of cake flour use 7/8 cup all-purpose flour (1 cup minus 2 tablespoons) PLUS 2 tablespoons of corn starch. The addition of corn starch helps to make cakes light and tender.
~ from argo and kingsford's cornstarch
this japanese cheesecake slice was made in a 9-in. square cake pan from this recipe by Betty Shimabukuro of Honolulu Star-Bulletin - japanese cheesecake. the texture of this cheesecake was sooo airy. i felt that i needed to eat more to satisfy my sweet tooth but who am i to complain about eating and making desserts!
another recipe i've tried is similar to betty's:
kyoko's kitchen - japanese souffle cheesecake