Fluffy Japanese Cheesecake

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READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
  • Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
  • Wrap the outside of the pan with aluminum foil.
  • Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
  • In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
  • Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
  • Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
  • Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
  • Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
  • Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
  • Allow the cake to rest for 10 minutes.
  • Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
  • Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.
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