Japanese cheesecake, super fluffy and very easy recipe

In addition to sushi, Japanese cuisine stands out for its delicious Japanese cheesecake, a sweet option that we must try at least once in our lives. This delicious Japanese cheesecake is very easy to make and is prepared in a few minutes since it is a simple recipe, despite being a cake. When baked, the cake airs out and the result is a smooth texture with an exquisite flavor. It is a slightly different version and with a touch of international fusion cuisine, of the classic cakes that we usually make at home. The fundamental difference that we will see will be its fluffier texture. You will all love it and it will surprise you at the same time. Do you want to know how Japanese cheesecake is cooked? Well then read on below. We will teach you what are the ingredients you need to make it and what is its preparation. Ingredients for the Japanese cheesecake 45 grams of flour 90 grams of sugar 15 grams of cornstarch 5 eggs 110 milliliters of milk 140 grams of cream cheese 45 grams of butter The zest of half a lemon Icing sugar (to decorate) Preparation Preheat the oven to a temperature of 150 ° C. The heat should be the same at the top and the bottom. If your oven only has heat underneath, cover the cake with paper before putting it in the oven. In a small saucepan, pour the milk and add the cream cheese. Put it over low heat, stirring constantly until it forms a smooth paste. Add the butter, wait for it to melt, stir to homogenize and reserve. Crack the eggs and separate the whites from the yolks. Beat the yolks well until they are foamy and add the cold milk and cheese mixture. Stir well while adding the flour, cornstarch and lemon zest, little by little.In a metal bowl, beat the whites for about a minute, using a whisk. Add the sugar and continue beating until stiff, at least 8 more minutes (until it has hardened). With a spoon, add the meringue to the flour mixture, very slowly. You should not stir too much and even less, use a mixer. This is the trick to achieving a fluffy, airy, and smooth cake. Use a tall, round baking dish, 18 centimeters in diameter. Cover with parchment paper, buttering the top edges so the cake can grow. Pour the batter into the mold and tap it on the counter to remove any bubbles. Next, fill a larger baking dish with 2 centimeters of hot water and bake the cake in a double boiler. Bake for about 1 hour and 20 minutes. Wait for the cake to cool down, remove it from the mold and sprinkle a little icing sugar on top. It is better if you serve it warm, since it is when its flavor is most intense.