Fluffy Japanese Cheesecake 12 Steps
Preheat oven to 180°C.
In a small pot, add cream cheese, butter and fresh milk and heat on medium heat. Let the cream cheese sit at room temperature until soft and smooth to avoid lumps when heated. When the mixture is mixed, turn off the heat and let the mixture cool down.
Sift in the baking powder and mix well.
Add the yolks and continue to mix well.
Sift the mixture, maybe 1-2 times, if the mixture is not smooth. Because if the mixture is smooth, the cake will be delicious
Beat egg whites with sugar until soft peaks form.
Add 1/3 of the beaten egg white mixture to the yolk mixture, mix well. Then pour the mixture into the bowl containing the remaining egg whites and fold.
Gently fold until the mixture is smooth. Minimize the breakage of air bubbles inside the mixture.
Pour the mixture into the mould and break up the large air bubbles, by dropping the mould on the table 1-2 times.
Make sure the oven has been preheating for at least 15 minutes before putting the cake in.
Put the cake mould in a large tray and pour boiling water in to use the water bath method.
Bake cake at 180°C for the first 18 minutes, then open the door to reverse the tray and turn the oven to 150°C, bake for another 30 minutes.