Instructions
- Prepare the pan: Preheat oven to 160°C (320°F). Line the bottom of an 8-inch round cake pan with parchment paper. Wrap the outside with foil to prevent water from seeping in during baking.
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- Melt and combine: In a heatproof bowl over simmering water (double boiler), melt cream cheese, butter, and milk until smooth. Remove from heat and let cool slightly.
- Add yolks: Whisk in egg yolks, one at a time, then sift in cake flour and cornstarch. Mix until smooth and lump-free.
- Make the meringue: In a clean mixing bowl, beat egg whites with lemon juice and cream of tartar until foamy. Gradually add sugar (in 3 parts) and beat until soft peaks form (not stiff).
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- Fold: Gently fold ⅓ of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue until just combined (avoid overmixing to keep it airy).
- Bake in water bath: Pour batter into the prepared pan. Place the pan inside a larger baking dish and pour in hot water halfway up the sides of the cake pan.
- Bake: Bake at 160°C (320°F) for 25 minutes, then lower temperature to 150°C (300°F) and bake another 40–50 minutes, until set and golden.
- Cool gradually: Turn off oven, crack door open slightly, and let cake cool for 15 minutes inside before removing. This prevents sudden shrinkage.
- Serve: Dust with powdered sugar before serving. Enjoy the soft, airy texture!
If you want, I can also give you a quick tip section on how to keep it extra fluffy and prevent cracks. That’s the trick for a perfect Japanese cheesecake.
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