light-and fluffy Japanese cheesecake

 

Ingredients

8 oz (225 g) cream cheese, softened

1/2 cup (120 ml) milk

1/4 cup (60 g) unsalted butter

4 large eggs, separated

1/2 cup (100 g) granulated sugar 

1 tablespoon lemon juice

1/2 cup (60 g) all-purpose flour

1/4 cup (30 g) cornstarch

1/4 teaspoon cream of tartar

Powdered sugar, for dusting (optional)

Instructions

Prepare the Cheesecake Batter

Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch round cake pan, then line the sides with parchment paper.

In a medium saucepan, combine the cream cheese, milk, and butter.

Cook over low heat, stirring constantly until the mixture is smooth and the cream cheese has completely melted.

Remove from the heat and allow it to cool slightly.

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Mix the Egg Yolks

In a separate bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and creamy.

Add the lemon juice and mix well. Gradually sift in the flour and cornstarch, mixing until smooth.

Combine the egg yolk mixture with the cooled cream cheese mixture, stirring gently until fully incorporated.

Whip the Egg Whites

In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.

Gradually add sugar and continue to beat until the meringue is glossy and firm.

Fold the Meringue

Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.

Use a spatula to incorporate the meringue gently to maintain the airy texture.

Bake the Cheesecake

Pour the batter into the prepared cake pan and smooth the top.

Place the cake pan in a larger roasting pan, and pour hot water into the outer pan to create a water bath.

Bake the cheesecake in the preheated oven for 45-55 minutes, or until the top is golden and a skewer inserted comes out clean.

Cool and Serve

Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar.

Then remove the cheesecake from the oven, let it cool to room temperature, and refrigerate for at least 4 hours or overnight before serving.

Dust with powdered sugar before serving, if desired.