Ingredients:
- 140g cream cheese
- 50g unsalted butter
- 100ml milk
- 40g all-purpose flour
- 20g cornstarch
- 5 large eggs, separated
- 100g granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Instructions:
Preheat the Oven & Prepare the Pan:
Preheat your oven to 160°C (320°F) . Grease and line the bottom and sides of an 8-inch (20cm) round cake pan with parchment paper .
Prepare the Cream Cheese Mixture:
In a heatproof bowl, combine cream cheese , butter , and milk . Place the bowl over simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
Add the Egg Yolks:
Once cooled, whisk in the egg yolks one at a time until well combined.
Sift the Dry Ingredients:
In a separate bowl, sift together the flour and cornstarch.
Combine with Cream Cheese Mixture:
Gradually add the sifted dry ingredients to the cream cheese mixture, stirring until smooth.
Add Lemon Juice & Vanilla:
Stir in lemon juice and vanilla extract until fully incorporated.
Whip the Egg Whites:
In a clean, dry mixing bowl, beat egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form .
Fold in the Egg Whites:
Gently fold the whipped egg whites into the cream cheese batter in 2-3 additions, being careful not to overmix to keep the batter light and airy.
Bake the Cheesecake:
Pour the batter into the prepared cake pan . Tap gently on the counter to remove air bubbles.
Place the cake pan inside a larger baking dish, filling the larger dish with hot water halfway up the sides of the cake pan (to prevent cracking).
Bake for 60-70 minutes , until the top is golden brown and the center is set.
Cool & Serve:
Let the cheesecake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving .
Tips:
Use room temperature cream cheese and eggs for best results.
Avoid overmixing the batter to keep the cake fluffy .
Store any leftovers in the fridge, as Japanese cheesecake is best enjoyed chilled .
Enjoy this light and fluffy treat!