Fluffy Japanese Jiggly Cheesecake

1.Preheat your oven to 160°C (320°F).

2.In a medium saucepan, combine the cream cheese, unsalted butter, and milk. Heat over low heat, stirring constantly until the mixture is smooth and well combined. Remove from heat and let it cool slightly.

3.In a large mixing bowl, whisk the egg yolks and granulated sugar together until pale and fluffy. Add the cooled cream cheese mixture to the egg yolks and mix until smooth.

4.Sift the cake flour and cornstarch into the mixture, then add the vanilla extract. Mix until just combined and smooth.

5.In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining granulated sugar and continue to beat until stiff peaks form.

6.Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.

7.Pour the batter into a greased 8-inch round cake pan lined with parchment paper. Tap the pan gently on the counter to remove any air bubbles.

8.Place the cake pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan (water bath method).

9.Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

10.Once baked, turn off the oven and leave the cheesecake inside for an additional 15 minutes with the door slightly ajar to prevent cracking.

11.Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

12.Before serving, dust the top with powdered sugar and slice into wedges. Enjoy your fluffy Japanese jiggly cheesecake!