Japanese Cheesecake

Instructions

Step 1: Make the Batter

1. Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment and prepare a water bath.
2. In a saucepan, melt cream cheese, butter, and milk over low heat. Stir until smooth and let cool.
3. Whisk in the egg yolks, sifted flour, and vanilla extract until just combined.

Step 2: Beat Egg Whites

1. Beat egg whites with cream of tartar until foamy, then gradually add sugar and beat until soft peaks form.
2. Gently fold the egg whites into the cream cheese mixture in 3 parts.

Step 3: Bake

1. Pour batter into the prepared pan. Tap lightly to release air bubbles.
2. Place the pan into a larger tray with hot water and bake for 45–50 minutes or until the center is set and top is lightly golden.
3. Let it cool in the oven with the door slightly open to prevent shrinkage.

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