Japanese fluffy cheescake

Hello everyone!

I wanted to share this interesting recipie with you.

You will need
⅔ cup (130 mL) milk
4 oz (100 g) cream cheese
7 tablespoons butter
8 eggs, yolk
¼ cup (60 g) flour
¼ cup (60 g) cornstarch
13 large egg whites
⅔ cup (130 g) granulated sugar
parchment paper
strawberry rasins or anything else you want, to serve
powdered sugar, to serve

Some tips for lining the pan - since the recipie calls for a round pan I find it best to fold a pretty large piece of the parchment paper into a square shape, then fold that into a triangle shape, find the middle of the pan, place the very tip of triangle there and cut the acces, so you get a nice shape that fits the pan. And if you want to add some fruit or nuts to this I find it nice to chop them up first and put them in right after lining the pan and just pour the mixture of the cake on top.

The process
Preheat the oven to 320°F (160°C). In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool. In a larger bowl, whisk the egg yolks until smooth, then slowly pour in the cream mixture, stirring until well combined. Sift in the flour and the cornstarch, whisking well ensure there are no lumps. In another (better if large) bowl, beat the egg whites until you see soft peaks when lifting the mixture up with a spoon or your mixer. Gradually add the sugar while continuing to beat until you can flip the bowl without spilling. Take some of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined. Pour the batter into the parchment-lined pan and shake to release any large air bubbles. Place the filled pan into a larger baking pan and fill the larger pan about 1-inch (2-cm) with hot water.
Bake for 25 minutes, then reduce the heat to 280°F (135°C), and bake for another 55 minutes, until the cake has risen to almost double its height.