Ingredients
Scale
- 250 g cream cheese, softened
- 60 g unsalted butter, melted
- 60 ml milk
- 90 g granulated sugar, divided
- 1 tsp lemon juice
- 60 g cake flour
- 1 tbsp cornstarch
- 5 large eggs, separated
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 150°C (300°F). Line a 8-inch (20 cm) round pan with parchment paper and place in a deep roasting pan for a water bath.
- Beat cream cheese, melted butter, milk, lemon juice, and 60 g sugar until smooth and lump-free.
- Whisk yolks with remaining sugar until pale and thick, then fold into the cheese mixture.
- Sift in cake flour and cornstarch; fold until just combined.
- In clean bowl, whip egg whites with pinch of salt until foamy, then gradually add remaining sugar until stiff, glossy peaks form.
- Gently fold a third of the meringue into the batter to loosen, then fold in the rest in two additions until just blended.
- Pour batter into prepared pan. Place in water bath and bake for 60–70 minutes until the top is lightly golden and center barely jiggles.
- Turn off oven and leave cheesecake inside with door ajar for 15 minutes, then cool completely at room temperature. Refrigerate at least 4 hours or overnight before serving.
- Dust with powdered sugar before slicing and serving.
Notes
- Water bath helps prevent cracking and keeps the interior moist.
- Chill overnight for a denser, cloud-like texture.
- Best enjoyed with tea or a light fruit garnish.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Method: Bake
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 270 Kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 95 mg
