Ingredients
- For the Cheesecake Batter:
- 250 g cream cheese, softened
- 100 ml milk
- 50 g unsalted butter
- 4 large egg yolks
- 40 g cake flour
- 15 g cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 60 g granulated sugar
- For the Meringue:
- 4 large egg whites
- 60 g granulated sugar
- Other:
- Hot water (for water bath)
- Parchment paper (to line the cake tin)
Instructions
- Preheat oven to 160°C (320°F). Line an 8-inch round cake pan with parchment paper and wrap the outside with foil to prevent leaks.
- In a double boiler, melt cream cheese, milk, and butter until smooth. Remove from heat and let cool slightly.
- Whisk in egg yolks. Sift in cake flour and cornstarch, then mix until smooth. Stir in vanilla extract and lemon juice.
- In a clean bowl, beat egg whites until foamy. Gradually add sugar and beat until stiff, glossy peaks form.
- Fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Pour batter into the prepared pan. Place the pan in a larger baking dish and fill with hot water halfway up the sides.
- Bake at 160°C (320°F) for 25 minutes, then reduce temperature to 150°C (300°F) and bake for 40–50 more minutes until set and golden.
- Turn off oven, crack the door open, and let cheesecake rest inside for 15 minutes. Then cool completely in the pan.
- Refrigerate for at least 2 hours before slicing and serving. Optionally, dust with powdered sugar.
Notes
- Use room temperature ingredients for a smoother batter.
- A water bath ensures even baking and prevents cracking.
- Do not overbeat or underbeat egg whites—stiff peaks are essential for fluffiness.
- The cheesecake will jiggle slightly in the center when done; it sets upon cooling.
- Serve chilled for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 65–75 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
