Ingredients:
- 140g (5 oz) cream cheese, softened
- 40g (3 tbsp) unsalted butter
- 100ml (7 tbsp) milk
- 4 large eggs, separated
- 70g (⅓ cup) granulated sugar
- 40g (⅓ cup) cake flour (or sifted all-purpose flour)
- 10g (1 tbsp) cornstarch
- ½ tsp vanilla extract
- ½ tsp lemon juice
- ¼ tsp salt
Instructions:
- Prepare the Pan & Oven:
- Preheat oven to 150°C (300°F).
- Line the bottom of a 7-inch (18 cm) round cake pan with parchment paper.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Melt Cream Cheese Mixture:
- In a heatproof bowl, combine cream cheese, butter, and milk.
- Place over a double boiler (bain-marie) and whisk until smooth. Remove from heat and let cool.
- Prepare the Batter:
- Once cooled, whisk in egg yolks, vanilla extract, and lemon juice until combined.
- Sift in cake flour and cornstarch, then mix gently until smooth.
- Make the Meringue:
- In a clean bowl, beat egg whites and salt with an electric mixer on medium speed.
- Gradually add sugar in three parts, beating until soft peaks form (do not overbeat).
- Combine:
- Gently fold the meringue into the batter in three additions, using a spatula. Do not overmix to keep it airy.
- Bake in a Water Bath:
- Pour the batter into the prepared pan.
- Place the pan into a larger baking dish and add hot water (about 1 inch deep).
- Bake at 150°C (300°F) for 60 minutes, then reduce to 120°C (250°F) for another 30 minutes.
- Cooling:
- Turn off the oven and leave the cake inside for 15 minutes with the door slightly open.
- Remove from the oven, let it cool completely, then refrigerate for at least 2 hours before serving.
Tips for Extra Fluffiness:
✅ Use room-temperature eggs for a better meringue.
✅ Fold the batter gently to keep air bubbles intact.
✅ Bake in a water bath to maintain moisture and avoid cracks.
✅ Let the cake cool slowly to prevent collapse.
Enjoy your light, fluffy Japanese cheesecake! 🍰✨