This cheesecake is delicious because it’s much lighter and fluffier than the normal kind. It’s like eating a cloud. The Japanese would say it’s ‘fuwa-fuwa’ (fluffy) – what a perfect description!

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125g full fat cream cheese
25g unsalted butter
50ml full fat milk
½ tbsp. lemon juice
3 egg yolks
½ tsp vanilla essence
30g plain flour
10g cornstarch
3 egg whites
75g caster sugar

20cm baking tin
Baking paper
Larger baking tray for water bath

1. Melt cream cheese, butter and milk over double boiler. Stir well and leave to cool.
2. Separate eggs. Whites in big bowl, yolks in smaller.
3. Preheat oven to 170°C.
4. Mix flour, cornstarch, lemon juice and vanilla. Add to cream cheese mix. Combine well and strain through sieve.
5. Beat egg whites until frothy. Gradually add sugar. Beat until stiff peaks form.
6. Line 8 inch baking tin with baking parchment. If tin has removable base, cover outside in foil so water won’t get in.
7. Pour cake mix into tin. Place tin in large baking tray with raised sides. Pour hot or boiling water into tray until water level is about halfway up cake tin (water bath) and place in oven.
8. Bake at 170°C for 20 mins, then reduce heat to 150°C for 40 mins. Once done, switch off oven and leave cake for 10 mins. Remove and leave to cool before chilling in fridge for a couple of hrs.

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