Extra-fluffy Japanese cheesecake

Ingredients

• 140 g cream cheese
• 50 g unsalted butter
• 100 ml whole milk
• 6 eggs, separated
• 1/4 cup cornstarch
• 1/4 cup wheat flour
• 1/4 cup sugar
• 1 teaspoon lemon juice
• Powdered sugar, to decorate

Step-by-step preparation

1. Preheat the oven to 160 °C.
2. In a large bowl, mix the cream cheese and butter until smooth and creamy.
3. Add the milk and mix well.
4. Add the egg yolks one at a time, mixing well after each addition.
5. Add the cornstarch, flour and sugar to the cream cheese mixture and mix until smooth.
6. Add the lemon juice to the egg whites and beat them with an electric mixer until soft peaks form.
7. Fold the beaten whites into the cream cheese mixture in three additions, mixing gently with a spatula after each. Don’t overmix, or the whites will deflate.
8. Pour the batter into a 20 cm cake pan lined with parchment paper.
9. Bake the Japanese cheesecake for 60–70 minutes, until golden on top and firm to the touch.
10. Let the cake cool to room temperature before unmolding and dusting with powdered sugar.