Japanese style fluffy cheesecake recipe

Set the oven to 160 degrees and start heating.

Place the room temperature butter in the sauce pan with cream cheese and milk.

Beat it on low heat until it gets a smooth consistency, then remove from the heat and let it cool.

In a separate bowl, whisk the egg yolks.

Add the eggs to the cooled cream cheese mixture and continue whisking until it becomes homogeneous.

Add the flour and starch and whisk until you get a smooth consistency again.

In another bowl, whisk the egg whites until they become foamy.

Gradually add sugar while whisking the egg whites.

Add the egg white to the other ingredients gradually without extinguishing the foam.

Pour all the ingredients into the springform cake tin lined with baking paper.

Fold the paper towel in half and place it in the center of a large tray.

Set the cake tin on the paper towel.

Then fill the tray with 2 centimeters of water.

Put the tray in the oven.

Bake for 25 minutes at 160 degrees, then 55 minutes at 140 degrees.

While the swollen and doubled cheesecake is hot, unclamp the mold.

When your cheesecake has cooled, it is ready to serve. You can sprinkle powdered sugar on it and enjoy it. Enjoy your meal…