Here’s a recipe for a light-and-fluffy Japanese Cheesecake—soft, airy, and subtly sweet, almost like a cloud! 🍰✨
Ingredients (8-inch cake)
- 250 g (9 oz) cream cheese, softened
- 50 g (1/4 cup) unsalted butter, softened
- 100 ml (1/3 cup + 1 tsp) milk
- 6 large eggs, separated
- 100 g (1/2 cup) sugar, divided
- 60 g (1/2 cup) cake flour, sifted
- 20 g (2 tbsp) cornstarch, sifted
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar or a pinch of salt
- Optional: powdered sugar for dusting
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