Easy Japanese Cheesecake

Ingredients

• 250g cream cheese, softened
• 50g unsalted butter, softened
• 100ml whole milk
• 6 large eggs, separated
• 140g granulated sugar, divided
• 60g cake flour
• 20g cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting
• Fresh berries, for garnish

Instructions

1. Preheat your oven to 320°F (160°C). Line the bottom of a round 8-inch cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in.
2. In a large mixing bowl, combine the cream cheese and butter. Mix until smooth, then gradually add the milk until fully incorporated.
3. Add the egg yolks, 70g of the sugar, lemon juice, and vanilla extract to the mixture. Whisk until smooth, ensuring the sugar dissolves completely.
4. Sift the cake flour and cornstarch over the mixture and fold gently to combine.
5. In a separate bowl, beat the egg whites with cream of tartar until frothy. Gradually add the remaining 70g of sugar and continue beating until stiff peaks form.
6. Gently fold the meringue into the cream cheese mixture in three parts, ensuring not to deflate the mixture.
7. Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the outer dish with hot water to create a water bath.
8. Bake for 60-70 minutes, or until the top is golden brown and the center is set. Turn off the oven and let the cake cool inside with the door slightly ajar.
9. Refrigerate for at least 4 hours or overnight to set fully before serving.