Japanese Cheesecake

Preheat oven to 320F. Have eggs, butter and cream cheese at room temp. Boil a pot of water. Line the cake mold with parchment paper.

Remove from heat after boiled and place mixing bowl with cream cheese, butter, and milk. Whisk until smooth and no lumps.

Incorporate egg yolks until mixed, if mixture is too hot, it will cook eggs. Mix in lemon juice.

Add cake flour and cornstarch and mix until fully incorporated.

Whip egg whites until soft peaks, after foam forms add sugar while whipping to incorporate it.

Slowly fold the egg whites in 1/3's into mixture to retain air bubbles.

Pour into cake mold and drop with some height to get rid of air bubbles.

Bake in oven at 320F until risen and browned surface with a bain marie to keep it moist. Around 40 mins.

After baked drop from height to loosen and remove parchment paper. Optional to dust with icing sugar or serve with a compote.