Cloud-Like Perfection: Your Guide to Jiggly Japanese Cheesecake

👩‍🍳 Instructions

1. 1

   Preheat oven to 160°C (325°F). Prepare an 8-inch round cake pan (springform or regular), lining the bottom and sides with parchment paper and greasing lightly. Wrap the outside with several layers of foil to create a waterproof seal.
2. 2

   In a heatproof bowl over simmering water, combine cream cheese, butter, and milk. Stir until smooth and melted. Remove from heat and cool slightly for 5 minutes.
3. 3

   Whisk egg yolks into the cooled cream cheese mixture one at a time until fully incorporated and smooth. Stir in lemon zest, if using.
4. 4

   Sift flour and cornstarch into the cream cheese mixture. Whisk gently until just combined and no lumps remain. Do not overmix.
5. 5

   In a separate clean, dry bowl, beat egg whites on medium speed until foamy. Add cream of tartar. Gradually add sugar, beating on medium-high speed until soft to medium peaks form. Meringue should be glossy and hold shape, with a slightly curled tip.
6. 6

   Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, add the remaining meringue in two additions, using a cut-and-fold technique until just combined and no white streaks remain. Be careful not to deflate the meringue.
7. 7

   Pour batter into the prepared cake pan. Gently tap the pan on the counter to release large air bubbles. Place the cake pan into a larger roasting pan.
8. 8

   Pour hot water into the roasting pan, reaching about 1 inch up the sides of the cake pan. Bake for 60-75 minutes, or until puffed, golden, and a toothpick comes out clean or with moist crumbs.
9. 9

   Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 30-60 minutes. Remove from oven and water bath, and cool completely on a wire rack.
10. 10

    Refrigerate for at least 3-4 hours, or preferably overnight, before carefully unmolding and serving. Dust with powdered sugar and serve with fresh berries if desired.