Japanese Cheesecake Recipe
Ingredients
8 ounces cream cheese (softened)
4 tablespoons unsalted butter (room temperature)
6 large egg yolks
⅓ cup granulated sugar
½ cup all-purpose flour
1½ tablespoons cornstarch
¼ cup heavy cream
1 tablespoon lemon zest
6 large egg whites
¼ teaspoon cream of tartar
⅓ cup granulated sugar (for meringue)
Powdered sugar (for dusting, optional)
Instructions
1. Prepare the oven and pan:
Preheat oven to 320°F (160°C).
Line the bottom and sides of an 8-inch round cake pan with parchment paper.
Wrap the outside of the pan with aluminum foil to prevent water from seeping in (for the water bath).
2. Melt the cream cheese mixture:
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