Ingredients
- 250 g cream cheese
- 50 g unsalted butter
- 100 ml whole milk
- 6 large eggs, separated
- 60 g cake flour
- 20 g cornstarch
- 120 g sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- Powdered sugar for decoration
Preparation
Preheat the oven to 160°C / 320°F. Line the bottom and sides of a 20 cm / 8-inch round pan with baking paper.
In a bowl over gently simmering water, combine the cream cheese, butter, and milk. Stir until completely smooth, then remove from the heat.
Add the egg yolks, vanilla, and lemon juice. Mix well. Sift in the cake flour and cornstarch, then whisk gently until smooth.
In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue beating until you have soft to medium peaks. Do not overbeat.
Fold the meringue into the cream cheese mixture in 3 additions, using gentle movements so you do not lose the air.
Pour the batter into the prepared pan and gently tap it once or twice to remove large air bubbles.
Place the cake pan inside a larger baking tray and pour hot water into the tray to create a water bath.
Bake at 160°C / 320°F for 20 minutes, then reduce the temperature to 140°C / 285°F and bake for another 40–50 minutes.
Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 15–20 minutes. This helps prevent it from collapsing suddenly.
Remove from the oven, cool completely, and dust with powdered sugar.
Result: very soft, tall, fluffy, light, and jiggly Japanese-style cheesecake.