Japanese Cheesecake

Method

1. Melt cream cheese with milk over gentle heat, stirring until smooth and creamy. Do not boil. Cool immediately over an ice bath to about 15–20°C.
2. Separate 4 eggs. In one bowl, beat yolks with 20 g sugar. In another bowl, beat whites with 50 g sugar until stiff and glossy.
3. Add the cooled cheese mixture to the yolks and mix well.
4. Sift in plain flour, cornstarch, and vanilla powder. Mix until combined.
5. Add a little lemon juice and mix.
6. Fold the meringue into the batter in three additions, using a whisk to gently deflate slightly. The final batter should be creamy and homogeneous like a mousse.
7. Butter a 20 cm tin and line with parchment paper. Pour the batter to about 70% of the tin height. Tap to release air bubbles.
8. Place the tin in a larger baking pan. Pour hot water (about 80°C) into the larger pan to a depth of 2 cm.
9. Bake at 160°C for 20 minutes, then reduce to 125°C for 40 minutes. If the top is pale, broil at high heat for 1 minute to brown.
10. Remove from the pan and serve. The cheesecake should be jiggly and cloud-like.