Light and fluffy Japanese cheesecake

★Ingredients

50g (1.7 oz) unsalted butter, softened

250g (8.8 oz) cream cheese, softened

100ml (3.4 fl oz) milk

20g (0.7 oz) cornstarch, sifted

60g (2.1 oz) cake flour, sifted

1/4 tsp salt

6 large eggs, separated

140g (4.9 oz) sugar

1 tsp lemon juice

Powdered sugar, for dusting

★Instructions

1. Preheat Oven: Preheat your oven to 150°C (300°F). Line the bottom of a 20cm (8-inch) springform pan with parchment paper and wrap the outside with foil to prevent water from leaking in during baking.
2. Prepare Cream Cheese Mixture: In a large bowl, combine the cream cheese, butter, and milk. Mix until smooth and creamy.
3. Add Dry Ingredients: Sift in the cake flour, cornstarch, and salt. Mix until fully incorporated.
4. Prepare Egg Yolks: Add the egg yolks to the batter and mix until smooth. Set aside.
5. Whip Egg Whites: In another bowl, beat the egg whites with lemon juice until foamy. Gradually add the sugar and continue beating until stiff peaks form.
6. Combine Mixtures: Gently fold the egg whites into the cream cheese mixture in three parts, being careful not to deflate the batter.
7. Bake: Pour the batter into the prepared pan and place it in a larger baking dish. Add hot water to the baking dish, filling it halfway up the side of the cake pan to create a water bath.
8. Bake and Cool: Bake at 150°C (300°F) for about 1 hour and 10 minutes, or until the top is golden brown. Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Then, remove it and let it cool completely.
9. Serve: Dust with powdered sugar and enjoy!