Line a 7–8 inch round cake pan with parchment paper, both bottom and sides. Wrap the pan with foil if using a water bath.
2. Make the Cheesecake Batter:
In a saucepan over low heat, melt cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
Add egg yolks and vanilla extract, mixing until combined.
Sift in flour and cornstarch, fold gently until smooth.
3. Whip the Egg Whites:
In a clean bowl, beat egg whites with cream of tartar (if using) until soft peaks form.
Gradually add sugar and beat until stiff peaks form.
4. Fold and Combine:
Gently fold 1/3 of the egg whites into the cream cheese mixture to lighten it, then fold in the remaining egg whites carefully to maintain the airy texture.
5. Bake in Water Bath:
Pour batter into prepared pan.
Place pan in a larger baking dish and pour hot water into the dish to create a water bath.
Bake 55–65 minutes until the top is golden and a skewer comes out mostly clean.
6. Cool and Serve:
Let cool gradually in the oven with door slightly open for 10–15 minutes to prevent cracking.
Refrigerate for at least 2 hours before slicing.
💛 Ashley’s Tips:
Room temperature ingredients are key for smooth batter.
Don’t overmix once the egg whites are folded in — it keeps the cake fluffy.
Dust with powdered sugar before serving, or serve with fresh berries for a pretty presentation.
If you want, I can also give you a simpler 3-step version of this Japanese cheesecake — still fluffy, but easier for beginners!
