Effortless Fluffy Japanese Cheesecake (Print Version)

# Ingredients:

01 - 50g unsalted butter
02 - 200g cream cheese, softened
03 - 60g cake flour
04 - 20g cornstarch
05 - 1/2 tsp lemon juice
06 - 100ml milk
07 - 4 large eggs, yolks and whites separated
08 - 1/4 tsp salt
09 - 80g white sugar

# Instructions:

01 - Set your oven to 320°F (160°C) and let it heat up. Take an 8-inch round pan and line it with parchment paper, making sure there's extra paper sticking up over the edges.
02 - Combine cream cheese, butter, and milk in a heatproof bowl. Put the bowl over a pot of steaming water and stir until everything melts together. Let it cool enough so it won't start cooking the eggs.
03 - Sift cornstarch, flour, and salt into the bowl of melted cheese. Mix well until it's smooth, then add the egg yolks and keep stirring until you have a creamy batter without lumps.
04 - Take a clean mixing bowl and add the egg whites and lemon juice. Beat them until frothy, then slowly add sugar while whipping until it forms stiff peaks that don't fall over.
05 - Scoop one-third of the whipped egg whites into the batter. Fold gently so you don't knock out any air. Do the same with the rest in two more batches, folding calmly until the mix is airy and smooth.
06 - Pour the batter into your parchment-lined pan and smooth the surface. Place this pan in a larger oven-safe dish. Carefully pour hot water into the bigger dish until it comes halfway up the sides of the smaller pan.
07 - Put the water bath setup in your hot oven and bake for 1 hour. After that, lower the heat to 300°F (150°C) and bake for another 10 minutes until the top gets a nice, golden look.
08 - Turn the oven off but leave the door cracked open for about 10-15 minutes while the cheesecake rests. This avoids sudden cooling that can make it sink. Then move it to a wire rack until fully cool.
09 - Carefully lift the cheesecake out of the pan by using the parchment paper. Dust the top with powdered sugar if you like, slice it up, and enjoy. For the best taste and texture, refrigerate it for an hour before serving.

# Notes:

01 - This Japanese fluffy cake is light as air and jiggles when fresh out of the oven.
02 - It’s softer and less sweet than American-style cheesecake, with a sponge-like feel.
03 - The water bath keeps the heat gentle and even, creating its unique cloud-like texture.
04 - Fold egg whites into the batter carefully to maintain all the trapped air.

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