Japanese Cheesecake

Preparation

1. 1
   Step 1

   Preheat the oven to 170 °C and prepare a 20 cm round cake pan by greasing it and lining it with parchment paper.

2. 2
   Step 2

   Separate the yolks from the 6 egg whites. Set the whites aside for later.

3. 3
   Step 3

   In a bowl, mix 120 ml of milk, the 6 yolks, 300 g of cream cheese, 40 g of butter, and 1 tsp of lemon juice until you get a smooth batter.

4. 4
   Step 4

   Sift 70 g of flour and 70 g of cornstarch. Gradually incorporate them into the previous mixture, whisking well to avoid lumps.

5. 5
   Step 5

   In another bowl, beat the 6 egg whites with 2 g of baking soda. When they start to foam, gradually add 120 g of sugar until a firm meringue is formed.

6. 6
   Step 6

   Gently fold the meringue into the main batter, using soft, folding movements to maintain the fluffiness.

7. 7
   Step 7

   Pour the mixture into the prepared pan. Cover the pan with aluminum foil to protect it during the bain-marie cooking.

8. 8
   Step 8

   Place the pan in a tray with hot water and bake at 170 °C for 60 minutes.

   Timer · 60 min
9. 9
   Step 9

   When finished, turn off the oven and leave the cake inside with the door slightly ajar so it cools down gradually.

10. 10
    Step 10

    Refrigerate the cheesecake for at least 2 hours before serving.

    Timer · 120 min
11. 11
    Step 11

    Serve accompanied with strawberry or mixed berry jam to taste.