Delicious and Quick Recipe for Japanese Fluffy Cheesecake

My daughter-in-law loves Japanese desserts, and last Sunday, she taught me to make a Japanese Fluffy Cheesecake. It turned out DELICIOUS!

Ingredients:

• 7 ounces (200 grams) of cream cheese
• 4 tablespoons unsalted butter
• 1/3 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• Confectioners' sugar for dusting

Here's a step-by-step guide to making a Japanese fluffy cheesecake:

1. Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
2. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the cream cheese, butter, and milk together. Stir until smooth and well combined. Remove from heat and let the mixture cool slightly.
3. Sift together the all-purpose flour and cornstarch in a separate bowl. Set aside.
4. Combine the egg yolks and half of the granulated sugar in a large mixing bowl. Whisk until the mixture is pale and creamy. Add the vanilla extract and the cooled cream cheese mixture, and whisk until well combined.
5. Gradually add the flour mixture to the cream cheese mixture, whisking until smooth and no lumps remain.
6. In another clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until foamy. Gradually add the remaining granulated sugar while continuing to beat. Increase the speed to high and beat until stiff peaks form.
7. Mix one-third of the beaten egg whites into the cream cheese mixture gently using a spatula. This will help lighten the batter.
8. Add the remaining egg whites to the batter and fold gently until well combined. Be careful not to overmix, as you want to keep the beaten egg whites airy.
9. Pour the batter into the prepared cake pan. Tap the pan on the counter a few times to release any air bubbles.
10. Place the cake pan in a larger roasting pan or baking dish. Pour hot water into the larger pan to create a water bath. The water should come about halfway up the sides of the cake pan.
11. Carefully transfer the pans to the preheated oven and bake for about 60-70 minutes or until the top of the cake is golden brown, and the center is set.
12. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
13. Once cooled, remove the parchment paper from the bottom of the cake. Dust the top of the cake with confectioners' sugar.
14. Slice and serve the Japanese fluffy cheesecake.

It is best enjoyed chilled. I hope you try this recipe for homemade Japanese fluffy cheesecake!