Fluffy Japanese Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 5 tbsp All-purpose flour
  • 1/4 tsp Cream of tartar
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup 2% milk
  • 4 tbsp Butter, unsalted
  • 1 8-ounce pack Cream cheese

Found on pickledplum.com

Description

Ingredients

• One 8-ounce pack cream cheese (I use Philadelphia), at room temperature
• 4 tablespoons unsalted butter, at room temperature
• ¼ cup 2% milk
• ½ cup granulated sugar
• 5 tablespoons all-purpose flour, sifted
• 4 large eggs, separated
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon cream of tartar

Directions

• Preheat oven to 325ºF.
• Line a cake pan (8 or 9 inches round) with parchment paper, or lightly spray with oil.
• Put cream cheese and butter in a bowl and beat until soft, using an electric mixer.
• One by one, mix thoroughly milk, ¼ cup sugar, flour, egg yolk, lemon juice and vanilla extract. Set aside and wash the heads of the electric mixer.
• In a separate bowl, add egg whites and cream of tartar and mix with electric mixer. Slowly add the remaining ¼ cup sugar and mix until peaks form.
• Gently fold in egg white mixture into the cream cheese mixture. Do this slowly and do not over mix.
• Pour mixture in the cake pan and place it on top of a square or rectangular baking pan or tray about 2 to 3 inches deep. Pour enough water into the square pan until half full.
• Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
• Turn the heat off and leave it in the oven until it reaches room temperature.
• Refrigerate for at least an hour before serving.