Fluffy Japanese Cheesecake

A super easy method to make the fluffiest cheesecake that will blow anyone away.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160 C (320 F)

Step 2

In a pot over medium-low heat, combine cream cheese, milk, and butter until melted and homogenous. Remove from the heat and cool to room temp.

Step 3

In a bowl, whisk egg yolks and slowly drizzle in the cream cheese mixture.

Step 4

Sift in flour and corn starch. Then whisk until there are no lumps.

Step 5

Use a hand mixer to beat egg whites until they start to bubble. Gradually add in sugar and beat until stiff peaks form.

Step 6

Line an oiled cake tin with parchment on the bottom and sides. Transfer to another larger container. Fill the cake pan with the cheesecake batter. Pour hot water in the larger container until it reaches halfway of the cake pan.

Step 7

Bake at 160 C (320 F) for 25 minutes. Reduce the heat to 285 and bake for 55 min.

Step 8

Take out of the oven and cool for at least an hour before serving. Dust with powdered sugar and enjoy!