Instructions:
1. Preheat the Oven:
Preheat your oven to 320°F (160°C). Prepare an 8-inch (20 cm) round cake pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil to prevent water from seeping in.
2. Prepare the Batter:
Melt Cream Cheese: In a double boiler or microwave, melt the cream cheese with the milk until smooth. Allow it to cool slightly.
Mix Yolks: In a bowl, whisk together the egg yolks, sugar, lemon juice, and vanilla extract until well combined. Add the melted cream cheese mixture and mix until smooth.
Sift in Flour: Sift in the cake flour and salt, gently folding until combined.
3. Whip Egg Whites:
In a separate bowl, beat the egg whites until frothy. If using, add cream of tartar and continue beating until soft peaks form. Gradually add 2 tablespoons of sugar, continuing to beat until stiff peaks form.
4. Combine Mixtures:
Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Be gentle to keep the batter airy.
5. Bake:
Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the cake pan) to create a water bath.
Bake for about 50-60 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. The cheesecake should have a slight jiggle but not be wet.
6. Cool:
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about 30 minutes. Then, remove it from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 4 hours or overnight.
7. Serve:
Carefully remove the cheesecake from the pan, slice, and serve plain or with a dusting of powdered sugar or fresh fruit.
Enjoy this light and fluffy Japanese cheesecake! It’s a perfect treat for any occasion.
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