Japanese-Style Cloud Cheesecake
Instructions
- Preheat the oven to 160°C (320°F). Line a springform pan with parchment paper. Prepare a water bath.
- In a heatproof bowl set over the water bath, melt the cream cheese, butter, and milk together. Stir until smooth.
- Remove from the heat and add the egg yolks and lemon juice, followed by the sifted flour and cornstarch. Mix until you have a smooth batter.
- Whip the egg whites with a pinch of salt. Once they become foamy, gradually add the sugar in two additions. Beat until you have soft peaks.
- Gently fold the whipped egg whites into the cheesecake batter in three additions, using a spatula. Be careful not to deflate the mixture.
- Pour the batter into the prepared pan. Gently tap the pan on the counter to release any large air bubbles.
- Bake in the water bath for 50–60 minutes at 160°C (320°F), until the top is golden brown and the center is just set.
- Turn off the oven and leave the cheesecake inside with the oven door slightly open for 15 minutes. Then let it cool completely at room temperature.
- Once completely cool, carefully remove it from the pan.
- Dust with powdered sugar just before serving.
Enjoy your light and fluffy Japanese-style cloud cheesecake! ☁️🍰
