Japanese Cheesecake

Ingredients

• 8 3/4 ozcream cheese, at room temperature
• 2 ozunsalted butter
• 3/8 cupwhole milk
• 6eggs, separated, cold
• 4 1/4 ozcaster sugar
• 2 ozplain flour
• 3/4 ozcornflour
• 1lemon, juiced

Method

1. 1

   Warm the cream cheese, butter and milk in a bowl set over barely simmering water, whisking until completely smooth, then take it off and let it cool to lukewarm.

2. 2

   Whisk the egg yolks into the cooled mixture one at a time, then sift in the flour and cornflour and whisk until smooth. Add the lemon juice.

3. 3

   Whisk the cold egg whites, adding the sugar in three goes, until the meringue holds a soft peak that flops over at the tip.

4. 4

   Fold a third of the meringue into the cheese batter to loosen it, then fold in the rest in two more additions, cutting down and lifting rather than stirring.

5. 5

   Pour the batter into a lined and double-foiled tin, stand it in a roasting tray and pour in hot water to come halfway up the sides. Bake at 320°F for 25 minutes, then drop the oven to 285°F for the rest.

6. 6

   Turn the oven off, wedge the door open with a wooden spoon and leave the cake inside for an hour before taking it out to cool completely.