Japanese Cheesecake

Ingredients

• 250g Cream cheese (room temperature)
• 6 Large eggs, separated
• 100g Fine sugar
• 50g All-purpose flour
• 50g Unsalted butter
• 60ml Whole milk
• 1 EL Lemon juice
• 1/2 TL Baking powder
• 1 Prise Salt

Instructions

1. Preheat your oven to 160°C (325°F) and prepare a 20 cm (8-inch) springform pan by lining the bottom with parchment paper and lightly greasing the sides. Place the pan into a larger roasting pan for the water bath.
2. In a saucepan, melt cream cheese, butter, and milk over low heat, stirring constantly until smooth. Remove from heat and gradually whisk in the egg yolks one by one, followed by the lemon juice and the sifted flour with baking powder, until well combined.
3. In a separate large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar while continuing to beat, until you have a shiny meringue with soft peaks.
4. Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue in two additions until the mixture is homogeneous but still airy.
5. Pour the batter into the prepared springform pan. Pour hot water into the outer roasting pan until it comes about 2-3 cm (1 inch) up the sides of the springform pan. Bake the cheesecake for 50-60 minutes.
6. After baking, turn off the oven and let the cheesecake rest in the oven with the door closed for another 30 minutes. This helps prevent cracks and keeps it from sinking too quickly.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack before chilling it in the refrigerator for at least 2 hours, or preferably overnight.

Nutrition