Fluffy Japanese-Style Cheesecake – Page 2

Preheat the Oven
- Preheat your oven to 320°F (160°C). Prepare a 7-inch springform pan by lining the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from entering during the water bath.
Prepare the Water Bath
- Fill a larger baking pan with about 1 inch of hot water. This will serve as the water bath, which creates a gentle, moist environment for the cheesecake, preventing cracks and ensuring a soft, fluffy texture.

Melt Cream Cheese, Butter, and Milk
- In a heatproof bowl over a pot of simmering water (double boiler), combine 1 cup cream cheese, 1/4 cup unsalted butter, and 1/2 cup whole milk. Stir gently until the mixture is smooth and fully melted. Remove from heat and set aside to cool slightly.
Sift Dry Ingredients
- In a separate bowl, sift 1/2 cup all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt. This will help create a smooth, lump-free batter.
Add Egg Yolks and Vanilla
- Once the cream cheese mixture has cooled to room temperature, add 5 large egg yolks, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice (if using). Stir until well combined.
Combine Wet and Dry Ingredients
- Gradually add the sifted dry ingredients to the cream cheese mixture, folding gently until smooth and well incorporated. Be careful not to overmix.

Beat the Egg Whites
- In a clean, dry mixing bowl, beat 5 large egg whites using an electric mixer on medium speed until foamy. Add 1/4 teaspoon cream of tartar and increase the speed to medium-high.
Add Sugar Gradually
- Gradually add 1/2 cup granulated sugar, a little at a time, while continuing to beat the egg whites. Continue until you achieve stiff peaks, where the egg whites hold their shape but are not dry or grainy.

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