1. Get the Batter Ready
Get the oven ready: Gas oven temperature should be 160°C, or 320°F. Grease and line the bottom of a 7-inch round cake pan with parchment paper. If you don’t want any water to leak in during baking, wrap the pan with aluminum foil.
To melt the ingredients, mix the cream cheese, butter, and milk in a double boiler or a bowl set over a pot of boiling water. Melt and smooth out by stirring. Take it off the stove and let it to cool for a little.
In a another dish, whisk together the sugar, vanilla extract, and egg yolks until the mixture is light and creamy. While whisking constantly, slowly pour the melted cream cheese mixture into the egg yolks until well blended.
Flour and cornstarch should be sifted together in a separate basin. Make sure there are no lumps in the cream cheese batter by gently folding in this combination.
Separate the egg whites.
In a separate dish, whip the egg whites with the cream of tartar using a mixer until soft peaks are formed. While beating, gradually add the remaining sugar, which is around 30 grams, or 2 tablespoons. Beat until firm peaks are formed.
Step3: Mix Everything Together and Then Bake
Gently combine the ingredients. For a lighter batter, gently incorporate 1/3 of the beaten egg whites into the cream cheese mixture. Next, add the remaining egg whites in two batches and gently fold them in, being cautious not to let the mixture deflate.
Dispense batter. After the cake pan is ready, pour in the batter. Using a spatula, level the surface.
Use a Water Bath for Baking: Submerge the cake pan halfway up the sides of a bigger baking dish with boiling water. Set the pan in the dish. To get a slightly golden top and a set cake, bake for 60 to 70 minutes.
Refresh and Enjoy!
After baking, remove cheesecake from oven and let it cool gently for 30 minutes with the door slightly ajar. Cracking may be lessened by doing this.
Chill After Removal: Take the cheesecake out of the Oven and the water bath with care. Bring it to room temperature, then chill it for at least four hours, preferably overnight.
Dust with powdered sugar before serving if desired. Slice your Japanese cheesecake and savor its airy texture.
Tips
Ingredients at Room Temperature: To facilitate mixing, let the eggs and cream cheese come to room temperature.
To get that light, airy texture, it’s important to bake in a mild atmosphere, and a water bath helps to get just that.
Keep any leftovers for up to three days in the fridge if sealed in a container.
Puff on that fluffy Japanese cheesecake and savor every bite! 

1. Get the Batter Ready
Get the oven ready: Gas oven temperature should be 160°C, or 320°F. Grease and line the bottom of a 7-inch round cake pan with parchment paper. If you don’t want any water to leak in during baking, wrap the pan with aluminum foil.
To melt the ingredients, mix the cream cheese, butter, and milk in a double boiler or a bowl set over a pot of boiling water. Melt and smooth out by stirring. Take it off the stove and let it to cool for a little.
In a another dish, whisk together the sugar, vanilla extract, and egg yolks until the mixture is light and creamy. While whisking constantly, slowly pour the melted cream cheese mixture into the egg yolks until well blended.
Flour and cornstarch should be sifted together in a separate basin. Make sure there are no lumps in the cream cheese batter by gently folding in this combination.
Separate the egg whites.
In a separate dish, whip the egg whites with the cream of tartar using a mixer until soft peaks are formed. While beating, gradually add the remaining sugar, which is around 30 grams, or 2 tablespoons. Beat until firm peaks are formed.
Step3: Mix Everything Together and Then Bake
Gently combine the ingredients. For a lighter batter, gently incorporate 1/3 of the beaten egg whites into the cream cheese mixture. Next, add the remaining egg whites in two batches and gently fold them in, being cautious not to let the mixture deflate.
Dispense batter. After the cake pan is ready, pour in the batter. Using a spatula, level the surface.
Use a Water Bath for Baking: Submerge the cake pan halfway up the sides of a bigger baking dish with boiling water. Set the pan in the dish. To get a slightly golden top and a set cake, bake for 60 to 70 minutes.
Refresh and Enjoy!
After baking, remove cheesecake from oven and let it cool gently for 30 minutes with the door slightly ajar. Cracking may be lessened by doing this.
Chill After Removal: Take the cheesecake out of the Oven and the water bath with care. Bring it to room temperature, then chill it for at least four hours, preferably overnight.
Dust with powdered sugar before serving if desired. Slice your Japanese cheesecake and savor its airy texture.
Tips
Ingredients at Room Temperature: To facilitate mixing, let the eggs and cream cheese come to room temperature.
To get that light, airy texture, it’s important to bake in a mild atmosphere, and a water bath helps to get just that.
Keep any leftovers for up to three days in the fridge if sealed in a container.
Puff on that fluffy Japanese cheesecake and savor every bite!