Light and Fluffy Japanese

Sure! Here’s a recipe for Japanese Cheesecake, known for its light and fluffy texture.

For the cheesecake:
- 1 cup (240 ml) cream cheese, softened
- 1/2 cup (120 ml) milk
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (30 g) cake flour
- 1 tablespoon cornstarch
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- A pinch of salt
For the meringue:
- 3 large egg whites
- 1/4 cup (50 g) granulated sugar

Preheat the oven: Preheat your oven to 320°F (160°C). Prepare a 7-inch (18 cm) round cake pan by lining the bottom with parchment paper and greasing the sides.
Make the cream cheese mixture: In a mixing bowl, combine the softened cream cheese and milk. Use a hand mixer or whisk until smooth. Gradually add in the sugar, flour, cornstarch, and egg yolks (save the egg whites for later), mixing until well combined. Stir in the vanilla extract and a pinch of salt.
Prepare the meringue: In a clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until stiff peaks form.
Combine the mixtures: Gently fold the meringue into the cream cheese mixture in three additions. Be careful not to deflate the meringue; you want to keep the mixture light and airy.
Bake: Pour the batter into the prepared pan. Place the cake pan in a larger baking dish filled with hot water (this is a water bath to ensure even baking). Bake for about 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking. Afterward, remove it from the oven and let it cool completely at room temperature.
Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight. When ready to serve, gently remove it from the pan, slice, and enjoy!

Enjoy your baking!