Fluffy Japanese Cheesecake

The French have mastered the soufflé while the Japanese have their own classic, a fluffy cheesecake that you can master at home. This cake is creamy, fluffy, light and wobbles too!

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PREP 25 MINS COOK 1 HOUR 20 MINS SERVES 6

INGREDIENTS
7 tablespoons butter
4 oz cream cheese(100 g)
½ cup milk(130 mL)
8 eggs, yolk
¼ cup flour, sifted(60 g)
¼ cup cornstarch(60 g)
13 large egg whites
⅔ cup granulated sugar(130 g)
hot water, for baking
powdered sugar, for serving
1 pt Strawberries(340 g), for serving

METHOD
Preheat an oven to 160°C (320°F).
Mix together the butter, cream cheese, and milk until melted and smooth in a saucepan over medium heat. Move to the pan to the side to cool.
Next, whisk the yolks until smooth in a bowl and while stirring, gradually add the cheese mixture.
Then add flour and cornstarch to the mixture making sure there are no lumps.
Beat the egg whites with a hand mixer in another bowl. Pour in the sugar, bit by bit, while continuing to beat until stiff peaks form.
Add around ¼ of the egg whites into the yolk mixture and repeat with the remaining egg whites until combined.
Grease and line with baking paper a 9 x 3-inch (23 x 7.5 cm) round cake tin.
Pour the mixture into the pan and shake to release any large air pockets or bubbles.
Add 2 paper towels to the bottom of a large deep baking tray. Place the cake tin onto the tray. Fill the tray with around 2cm (1-inch) of hot water.
Bake for 25 minutes, then reduce the heat to 140°C (285°F) and bake for another 55 minutes, until the cake has risen to almost double its original height. Remove from oven.
The best method is to invert the cake onto your dominant hand and peel off the paper. But be very careful as the cake is hot. Alternatively, you can invert the cake onto a plate, but this will cause the cake to deflate more.
Dust the top of the cake with powdered sugar, then slice and serve.

OPTIONAL: Serve with berries.