JAPANESE CHEESE CAKE

Japanese cheesecake, also known as "soufflé cheesecake," is light, fluffy, and has a delightful texture. Here’s a simple recipe to make it at home:

### Ingredients
- **For the cheesecake:**
- 200g (7 oz) cream cheese, softened
- 50g (1/4 cup) unsalted butter
- 100ml (1/2 cup) milk
- 3 large eggs, separated
- 60g (1/3 cup) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 40g (1/3 cup) all-purpose flour
- 20g (2 tablespoons) cornstarch
- A pinch of salt
- **For the water bath:**
- Hot water (for baking)
### Instructions
1. **Prepare the Pan:**
- Preheat your oven to 160°C (320°F).
- Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. **Melt the Cream Cheese Mixture:**
- In a medium saucepan, combine the cream cheese, butter, and milk. Heat over low heat, stirring until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
3. **Mix the Batter:**
- In a large bowl, whisk the egg yolks, sugar, lemon juice, and vanilla extract until well combined.
- Gradually add the cream cheese mixture to the egg yolk mixture, whisking until smooth.
- Sift in the flour and cornstarch, and mix until just combined.
4. **Whip the Egg Whites:**
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.
5. **Combine Mixtures:**
- Gently fold the whipped egg whites into the cream cheese mixture in three additions. Be careful not to deflate the egg whites; the goal is to keep the mixture light and airy.
6. **Bake:**
- Pour the batter into the prepared cake pan. Place the cake pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. **Cool:**
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. This helps prevent cracking.
- Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. **Serve:**
- Once chilled, carefully remove the cheesecake from the pan. You can dust the top with powdered sugar or serve it with fresh fruit or whipped cream if desired.
Enjoy your light and fluffy Japanese cheesecake!

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