JAPANESE CHEESECAKE: how to make it TALL and really SOFT! ☁️

INGREDIENTS (for a 20cm cake mold)
170g (3/4 cup) of cream cheese
25g (2 tbsp) of butter
60ml (1/4 cup) of milk
50g (1/2 cup) of flour
4 egg yolks
4 egg whites
Lemon (juice)
90g (1/2 cup) of sugar

METHOD
1. In a bowl add the cream cheese and butter and transfer to the bain marie. Whisk to obtain no lumps mixture. Finally, add the milk and whisk to combine. Remove from the heat.
2. In a bowl with cream cheese mixture add the flour and egg yolks and whisk to combine.
3. Add the egg whites, lemon (juice), and sugar in a bowl and mix with an electric mixer until stiff.
4. Incorporate the mixed egg whites into the egg yolk mixture with the spatula.
5. Pour the mixture into the cake mold and transfer to the baking dish. Pour hot water on the side and transfer to the oven. Bake at 160°C/320°F for 50 minutes.
6. Serve Japanese cheesecake on the serving dish, cut a slice, and enjoy.
 

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