Fluffy and Light Japanese Cheesecake Recipe

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 the Oven:
   Set your oven to 150°C (300°F). Line the bottom of a 20cm (8-inch) springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent any water from leaking in during baking.
2. Prepare the Cream Cheese Mixture:
   In a large mixing bowl, combine the softened cream cheese, butter, and milk. Use a whisk or hand mixer to blend everything together until the mixture is smooth and creamy.
3. Add the Dry Ingredients:
   Sift in the cake flour, cornstarch, and salt into the cream cheese mixture. Stir gently until everything is fully incorporated and smooth.
4. Prepare the Egg Yolks:
   Add the egg yolks to the batter, mixing them in until the mixture is smooth and fully combined. Set aside.
5. Whip the Egg Whites:
   In a separate bowl, beat the egg whites with lemon juice until they start to become foamy. Gradually add the sugar, continuing to beat until stiff peaks form. Be careful not to over-beat.
6. Fold the Mixtures Together:
   Gently fold the whipped egg whites into the cream cheese mixture in three parts, using a spatula. Be careful not to deflate the batter, as this is what gives the cake its light, airy texture.
7. Bake the Cheesecake:
   Pour the batter into the prepared springform pan. Place this pan into a larger baking dish. Add hot water to the larger dish until it comes halfway up the sides of the cake pan, creating a water bath. This helps the cake bake evenly and prevents cracking.
8. Bake and Cool:
   Bake the cheesecake in the preheated oven for about 1 hour and 10 minutes, or until the top is golden brown and the center is set. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. This gradual cooling step helps prevent the cake from sinking. After 15 minutes, remove the cheesecake from the oven and allow it to cool completely.
9. Serve:
   Once cooled, dust the top with powdered sugar for a delicate touch. Slice and enjoy the light, airy texture of your homemade Japanese cheesecake!

Enjoy this wonderfully soft and fluffy cheesecake that’s perfect for any occasion!