Step 1: Prepare the Oven and Pan
- Preheat the Oven: Preheat your oven to 320°F (160°C).
- Prepare the Pan: Line the bottom and sides of an 8-inch round cake pan with parchment paper. If using a springform pan, wrap the outside with aluminum foil to prevent water from seeping in during the baking process.
Step 2: Melt Ingredients Together
- Combine Ingredients: In a double boiler, combine the cream cheese, butter, and milk. Stir continuously until smooth and fully incorporated. Remove from heat and let it cool slightly.
- Mix Dry Ingredients: Sift the cornstarch and all-purpose flour together and set aside.
Step 3: Prepare Egg Mixture
- Separate Eggs: Separate the egg whites and yolks into two different bowls.
- Add Yolks to Cheese Mixture: Whisk the egg yolks into the cooled cheese mixture until smooth. Add the lemon juice and sifted flour and cornstarch, mixing until well combined.
Step 4: Whip Egg Whites
- Start Whipping: Beat the egg whites with an electric mixer on medium speed. Once they become foamy, add the cream of tartar.
- Add Sugar: Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form (the mixture should be glossy and hold its shape).
Step 5: Combine Mixtures
- Fold in Egg Whites: Gently fold one-third of the egg whites into the cheese mixture using a rubber spatula until just incorporated. Repeat with the remaining egg whites in two more additions, taking care not to deflate the mixture.
Step 6: Bake
- Prepare Water Bath: Place the cake pan into a larger baking tray and pour hot water into the tray until halfway up the sides of the cake pan.
- Bake: Bake in the preheated oven for about 70-80 minutes or until set but still wobbly in the center.
- Cool in Oven: Turn off the oven, slightly open the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent sudden temperature changes that can cause the cake to collapse.
Step 7: Serve
- Remove from Pan: Once cooled, carefully remove the cheesecake from the pan and peel off the parchment paper.
- Serve: Slice and serve the cheesecake at room temperature or chilled, based on your preference.
Conclusion
This bouncy Japanese cheesecake is a perfect blend of fluffy texture and creamy taste, offering a unique twist on the traditional cheesecake. Its delicate texture and subtle sweetness make it an impressive dessert for any occasion. Enjoy the process of creating this light and airy treat that is sure to delight all who try it!