Japanese Cheesecake

Instructions

1. 1

   Preheat your oven to 320°F (160°C). Grease and line the bottom and sides of a 7-inch round cake pan with parchment paper.

2. 2

   In a double boiler, melt the cream cheese, unsalted butter, and milk together. Stir until smooth and combined. Remove from heat and let it cool slightly.

3. 3

   Sift the cake flour and cornstarch together. Add the sifted flour mixture to the cream cheese mixture and mix until well combined.

4. 4

   Separate the egg yolks from the egg whites. Add the egg yolks to the cream cheese mixture and mix until smooth.

5. 5

   In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.

6. 6

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

7. 7

   Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles.

8. 8

   Place the cake pan in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan.

9. 9

   Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

10. 10

    Turn off the oven and leave the cheesecake inside with the door slightly open for about 15 minutes to prevent it from cracking.

11. 11

    Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight before serving.