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Ingredients
8 ounces cream cheese (softened)
4 tablespoons unsalted butter (room temperature)
6 large egg yolks
⅓ cup granulated sugar
½ cup all-purpose flour
1½ tablespoons cornstarch
¼ cup heavy cream
1 tablespoon lemon zest
6 large egg whites
¼ teaspoon cream of tartar
⅓ cup granulated sugar (for meringue)
Powdered sugar (for dusting, optional)
Instructions
1. Prepare the oven and pan:
Preheat oven to 320°F (160°C).
Line the bottom and sides of an 8-inch round cake pan with parchment paper.
Wrap the outside of the pan with aluminum foil to prevent water from seeping in (for the water bath).
2. Melt the cream cheese mixture:
In a heatproof bowl over a double boiler, melt cream cheese, butter, and heavy cream. Stir until smooth.
Remove from heat and let cool slightly.
3. Mix the batter:
Whisk in egg yolks, granulated sugar, lemon zest, sifted flour, and cornstarch until smooth.
4. Prepare the meringue:
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add granulated sugar and beat until stiff peaks form.
5. Combine batter and meringue:
Gently fold the meringue into the batter in 3 additions, using a spatula to keep the mixture airy.
6. Bake using a water bath:
Pour the batter into the prepared cake pan.
Place the pan in a larger baking dish and fill with hot water (about 1 inch deep).
Bake for 60-70 minutes or until the top is golden brown and a toothpick inserted comes out clean.
7. Cool and serve:
Let the cake cool in the oven with the door slightly open for 10-15 minutes to prevent shrinking.
Remove from the pan, dust with powdered sugar if desired, and serve!
Enjoy your fluffy Japanese cheesecake!
