Japanese Fluffy Cheesecake Recipe

Ingredients

250g cream cheese, softened

50g butter, softened

100ml milk

60g cake flour

20g cornstarch

5 large eggs, separated

120g granulated sugar

1 tsp vanilla extract

A pinch of salt

Powdered sugar for dusting

★Instructions

Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper and grease the sides.

Melt the cream cheese and butter together in a heatproof bowl over a pot of simmering water. Stir in the milk until smooth and remove from heat.

Sift in the flour and cornstarch to the cream cheese mixture and whisk until smooth.

Add egg yolks and vanilla extract, mixing until well combined.

Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue beating until stiff peaks form.

Gently fold the egg whites into the cream cheese mixture in batches, being careful not to deflate the batter.

Pour the batter into the prepared pan and place it in a larger baking dish. Fill the outer dish with hot water, creating a water bath.

Bake for 50-60 minutes, or until the top is golden and a toothpick inserted comes out clean. Let it cool completely before removing it from the pan.

Dust with powdered sugar and slice to serve. Enjoy