Japanese cheesecake

Ingredients

• 1 1/8 cups cream cheese
• 2/3 cups fine granulated sugar
• 1/2 cup cake flour (super fine)
• 1/3 cup milk
• 1/4 cup butter
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 egg whites
• 6 egg yolks

Instructions

1. 1

   First, turn stove to medium-high heat. Put the...: First, turn stove to medium-high heat. Put the cream cheese, butter and milk in a small pot and place over the heat until ingredients are melted. Mix the ingredients and transfer to a large mixing bowl.

2. 2

   Add flour, cornstarch, egg yolks, lemon juice and...: Add flour, cornstarch, egg yolks, lemon juice and salt. Mix ingredients.

3. 3

   Whisk egg whites and cream of tartar for...: Whisk egg whites and cream of tartar for 5+ mins to create a foamy meringue. Add sugar. Whisk to create firm peaks similar to this –>

4. 4

   Very gently mix the meringue into the cream...: Very gently mix the meringue into the cream cheese mix, one third at a time. This will give the cheesecake its fluffiness.note: over-mixing will cause the cheesecake to shrink drastically after baking

5. 5

   Carefully transfer the mixture into an 8 inch...: Carefully transfer the mixture into an 8 inch round baking pan lined with parchment paper.

6. 6

   Bake at 325°F in a water bath (i.e....: Bake at 325°F in a water bath (i.e. put the 8 inch pan in a larger pan with hot water halfway up the 8 inch pan?the water should not touch the cheesecake ingredients) for 65-70 mins or until golden brown.note: the water bath is required keep the cheesecake moist

7. 7

   Turn off the oven and open the oven...: Turn off the oven and open the oven door. Let sit for 30 mins to 1 hour to cool slowly. Enjoy!