Delicate Japanese Cheesecake

Experience the light and airy texture of Japanese cheesecake, a delightful dessert with a subtle sweetness.

Ingredients

• 1/2 cup whole milk
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, melted
• 6 large eggs, separated
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1 tablespoon lemon juice
• 1 pinch salt

Instructions

1. Preheat the oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
2. In a small saucepan over low heat, combine milk, cream cheese, and butter until smooth. Set aside to cool.
3. In a large bowl, whisk egg yolks until pale. Gradually add in the cream cheese mixture, whisking continuously.
4. Sift in the flour and cornstarch, and whisk until well combined. Stir in vanilla extract and lemon juice.
5. In another bowl, beat egg whites with a pinch of salt until foamy. Add cream of tartar and gradually beat in sugar until stiff peaks form.
6. Gently fold the egg white mixture into the yolk mixture in three batches, ensuring to retain airiness.
7. Pour the batter into the prepared pan. Place the pan in a larger baking dish and add hot water to the dish around the pan, creating a water bath.
8. Bake for 55-60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.
10. Remove from the oven and water bath, then let cool completely before transferring to a refrigerator for at least 4 hours.
11. Carefully remove the cheesecake from the pan, slice, and serve.

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