Japanese Cheesecake: A Fluffy and Light Delight

Preheat the Oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch round cake pan with parchment paper. Wrap the exterior of the pan with aluminum foil to prevent water from seeping in during the water bath.

Prepare the Cream Cheese Mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Heat gently over a double boiler (or microwave in short bursts) until the mixture is smooth and fully melted. Remove from heat and whisk in the vanilla extract until well incorporated. Let it cool to room temperature.

Make the Egg Yolk Mixture: In a separate bowl, whisk the egg yolks with 1/4 cup of sugar until the mixture is smooth and pale. Gradually add the flour and cornstarch, sifting it to prevent lumps. Mix until smooth, then stir in the cooled cream cheese mixture. Once fully combined, set this aside.

Whip the Egg Whites: In a clean, dry bowl, use an electric mixer to whip the egg whites with cream of tartar and lemon juice until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whip until stiff peaks form.

Combine the Mixtures: Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped egg whites until fully incorporated. Be cautious not to deflate the mixture—fold until smooth.

Bake the Cheesecake: Pour the batter into the prepared cake pan. Place the pan into a larger roasting pan and fill the roasting pan with boiling water to about halfway up the sides of the cake pan (this is your water bath). Bake for 50-60 minutes, or until the cheesecake is set and golden brown on top. A toothpick inserted into the center should come out clean, but it will still jiggle slightly.

Cool and Unmold: Once baked, turn off the oven and leave the cheesecake inside for 10 minutes with the door ajar. This helps prevent the cheesecake from shrinking. Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Once cool, refrigerate for at least 3 hours, or overnight for the best texture.

Serve: Before serving, dust the top with powdered sugar for an elegant finish. Slice and enjoy the light, fluffy, and creamy texture of your homemade Japanese cheesecake.

Serving and Storage Tips: