Japanese Cheesecake is the ethereal cousin of traditional cheesecakes, known for its cotton-soft texture and airy, soufflé-like rise. It marries the richness of cream cheese with the lightness of chiffon cake, resulting in a cloud-like dessert that gently jiggles with each movement.
Preheat oven to 325°F (160°C).
Line the bottom of a 6- or 7-inch round cake pan with parchment and wrap the exterior in foil to create a waterproof seal.
Prepare a water bath: place the wrapped cake pan in a larger pan and add hot water halfway up the sides.
In a heatproof bowl over a pot of simmering water (double boiler), melt cream cheese, milk, and butter. Stir until smooth.
Remove from heat and cool slightly. Add vanilla and lemon zest.
Sift cake flour and cornstarch into the cream cheese mixture and whisk until fully combined.
Add egg yolks one at a time, whisking after each addition. Set aside.
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar and continue beating until soft to medium peaks form.
Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it.
Fold in the remaining whites carefully in two batches—don't deflate the batter.
Pour batter into the prepared pan. Smooth the top.
Bake in the water bath for 60–70 minutes or until golden and a skewer comes out mostly clean.
Let it sit in the oven with the door slightly ajar for 10 minutes to prevent shrinkage.
Remove from water bath and allow to cool completely at room temperature, then chill for at least 1 hour for best texture.
Dust lightly with powdered sugar.
Serve with whipped cream, berries, or a drizzle of citrusy coulis.
Slice with a hot knife for clean edges.
6 servings