A delightful and fluffy Japanese-style cheesecake that melts in your mouth.
Preheat your oven to 325°F (160°C).
Preheating ensures even baking from the start.
Prepare an 8-inch round cake pan by greasing it lightly and lining it with parchment paper.
Ensure the parchment paper extends slightly above the pan for easy removal.
Melt the cream cheese, butter, and milk together over a double boiler until smooth.
Stir continuously to prevent the mixture from burning.
Let the mixture cool slightly before adding the egg yolks, cake flour, cornstarch, and lemon juice. Mix until smooth.
Adding the yolks to a cooled mixture prevents them from cooking prematurely.
In a separate bowl, whisk the egg whites with salt until foamy, then gradually add the sugar and continue whisking until soft peaks form.
Soft peaks should hold their shape but still fold over when the whisk is lifted.
Gently fold the egg white mixture into the cream cheese mixture in three additions until well combined.
Use a folding motion to retain the airiness of the batter.
Pour the batter into the prepared pan and place it in a larger baking tray. Fill the tray with hot water to create a water bath.
The water bath ensures gentle and even cooking.
Bake in the preheated oven for 1 hour and 10 minutes, or until the top is golden and the cake is set.
Avoid opening the oven door during baking to prevent temperature fluctuations.
Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to cool gradually.
Gradual cooling prevents the cake from collapsing.
Remove the cake from the oven and let it cool completely before removing it from the pan. Serve and enjoy!
Chilling the cake before serving enhances its flavor and texture.
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