Fluffy Japanese-Style Cheesecake Recipe

Instructions

Step 1: Prepare the Cream Cheese Mixture

1. In a heatproof bowl, add the cream cheese, butter, and milk. Place the bowl over a pot of simmering water and stir until the mixture is smooth and well combined.
2. Remove from heat and let it cool slightly.

Step 2: Prepare the Egg Mixture

1. Separate the egg whites and yolks.
2. Add the egg yolks to the cooled cream cheese mixture, stirring well to incorporate.

Step 3: Sift in the Dry Ingredients

1. Sift in the flour, cornstarch, and salt into the cream cheese and yolk mixture, stirring until smooth.

Step 4: Beat the Egg Whites

1. In a separate clean, dry bowl, beat the egg whites until foamy.
2. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form.

Step 5: Combine the Mixtures

1. Gently fold the egg white mixture into the cream cheese mixture in three parts, being careful not to deflate the batter.

Step 6: Bake the Cheesecake

1. Preheat the oven to 320°F (160°C).
2. Pour the batter into a greased and parchment-lined baking dish.
3. Place the dish in a larger pan and fill the larger pan with hot water, creating a water bath.
4. Bake for about 60 minutes, or until the top is golden and a toothpick inserted comes out clean.

Step 7: Cool and Serve

1. Let the cheesecake cool in the pan for about 10 minutes, then remove it and let it cool completely on a wire rack.
2. Slice and serve to enjoy its fluffy, melt-in-your-mouth texture!

Tips for Success

• Room Temperature Ingredients: Make sure all ingredients are at room temperature to achieve a smooth batter.
• Water Bath: The water bath ensures the cheesecake stays moist and prevents cracking.
• Gentle Folding: Fold the egg whites into the batter gently to retain the air, which gives the cake its fluffy texture.