Best Baked Fluffy Jiggly Japanese Cheesecake

Preheat your oven to 325 F and prepare an 8-inch round cake pan with a removable bottom. Line the bottom and sides with parchment paper.

Melt the cream cheese, butter, and 60 grams of the sugar in a double boiler. Once the mixture is smooth and melted, remove from heat and cool down.

While the cream cheese mixture is cooling, whisk eggs yolks and gradually add to the cheese mixture, stirring constantly. Next, sift the cake flour and cornstarch into the mix. Mix well to prevent any lumps.

In another bowl, whisk the egg whites with cream of tartar until frothy. Gradually add the remaining 80 grams of sugar and continue to whisk until stiff peaks form.

Carefully fold the egg whites into the cream cheese mixture, a third at a time. Make sure it's well combined but avoid deflating the egg whites.

Pour the mixture into the prepared cake pan. Set the pan in a larger baking pan filled with hot water (about 1 inch high) for a water bath.

Bake for 1 hour or until the top turns golden brown. If the top begins to brown too quickly, cover with aluminium foil.

Let it cool to room temperature in the oven with the door slightly open. Once cooled, refrigerate for 2 hours before removing from the pan.