Japanese Cheese Cake

Ingredients:

– 8 ounces of cream cheese, softened
– 4 tablespoons of unsalted butter
– 6 large egg yolks
– 1/3 cup of granulated sugar
– 1/2 cup of all-purpose flour
– 1 1/2 tablespoons of cornstarch
– 1/4 cup of heavy cream
– 1 tablespoon of lemon zest

Directions:

1. Preheat the oven to 320°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium saucepan, melt the cream cheese, butter, and heavy cream over low heat, stirring frequently until smooth. Remove from heat and let it cool slightly.
3. In a separate bowl, whisk together the egg yolks and sugar until well combined. Slowly pour the cream cheese mixture into the egg yolk mixture, stirring constantly.
4. Sift in the flour and cornstarch, and mix until smooth. Add in the lemon zest and stir well.
5. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
6. Pour the batter into the prepared springform pan and tap it gently on the counter to release any air bubbles.
7. Place the pan in a larger baking dish and fill the dish with hot water to create a water bath.
8. Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and the cake is set.
9. Let the cake cool in the oven with the door slightly ajar. Once cooled, refrigerate for at least 4 hours before serving.

Tips:
– Make sure all ingredients are at room temperature for best results.
– Be careful not to overbeat the egg whites, as this can result in a dense cake.
– Allow the cake to cool gradually to prevent it from collapsing.
– Dust with powdered sugar or top with fresh fruit before serving for an extra touch.

Prep time: 20 minutes
Calories: Approximately 280 per slice (8 servings)