Japanese Cheesecake Recipe:

1. Preheat the Oven:
   • Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides of the pan.
2. Prepare the Cream Cheese Mixture:
   • In a heatproof bowl, combine the cream cheese, milk, and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and melted. Once melted, remove from the heat and let it cool slightly.
   • Add the sugar (1/4 cup) to the cream cheese mixture and stir until fully dissolved. Add the egg yolks, one at a time, stirring after each addition. Add the vanilla extract and lemon juice (if using), then mix in the sifted cake flour and cornstarch until smooth. Set aside.
3. Whip the Egg Whites:
   • In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form. The egg whites should be glossy and hold their shape.
4. Fold the Egg Whites:
   • Gently fold the whipped egg whites into the cream cheese mixture in three additions. Be careful not to deflate the batter; fold just until fully combined.
5. Bake:
   • Pour the batter into the prepared cake pan and smooth the top with a spatula.
   • Place the cake pan into a larger roasting pan and fill the roasting pan with hot water (about 1 inch deep) to create a water bath. This ensures even baking and prevents cracking.
   • Bake for 55-70 minutes, or until the top is golden brown and the center is set. The cake should jiggle slightly when gently shaken.
6. Cool the Cheesecake:
   • Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
   • After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
7. Serve:
   • Before serving, remove the cheesecake from the pan and peel away the parchment paper. Dust with powdered sugar if desired for a pretty finish.

Optional Variations:

• Matcha Flavor: Add 1-2 teaspoons of matcha powder to the batter for a Japanese green tea twist.
• Fruit Topping: Serve with fresh berries or a light fruit compote for an added burst of flavor.

This Japanese Cheesecake is an absolute delight, with its delicate sweetness and melt-in-your-mouth texture. It’s perfect for a refined dessert after a meal or as a showstopper for a special occasion! Would you like to try any flavor variations, such as chocolate or mango?