How to make Fluffy Jiggly Japanese Cheesecake

Preheat oven to 325°F (160°C) and lightly grease an 8-inch round cake pan.

Heat cream cheese, butter, and milk over a double boiler, stir until well combined. Remove from heat and let it cool.

In a bowl, combine cake flour and cornflour, then sift into cheese mixture. Mix thoroughly.

Add egg yolks, lemon zest, lemon juice, vanilla, and mix until smooth.

In another clean bowl, beat egg whites until foamy, add cream of tartar and sugar gradually, beat until soft peak forms.

Take 1/3 of the egg white mixture into the cheese mixture and fold in gently. Then pour the cheese mixture into the remaining egg white mixture and fold it in.

Pour mixture into the prepared cake pan. Tap the pan lightly to remove any air bubbles.

Bake the cake in a water bath for 1 hour 10 minutes or until set and golden brown.

Once cake is cooked, leave it to cool in the oven with the oven door ajar for about 15 minutes, then take it out and cool it on a wire rack.