Japanese Cheesecake

Instructions

1. Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the paper extends above the rim. Wrap the outside of the pan tightly with aluminum foil to create a waterproof seal.
2. In a medium saucepan over low heat, combine the Cream Cheese Mixture ingredients. Stir constantly until the cream cheese, butter, and milk are melted and smoothly combined. Remove from heat and stir in the lemon zest. Let cool slightly.
3. In a separate bowl, whisk together the Large egg yolks, all-purpose flour, and lemon juice until smooth. Gradually whisk this mixture into the slightly cooled cream cheese mixture until fully incorporated.
4. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
5. Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue in two additions until just combined, being careful not to overmix and deflate the batter.
6. Pour the batter into the prepared cake pan. Place the cake pan in a larger roasting pan. Carefully pour hot water into the roasting pan to come about 1 inch up the sides of the cake pan (this creates a water bath).
7. Bake for 60-75 minutes, or until the cheesecake is set and lightly golden brown on top. A toothpick inserted into the center should come out with moist crumbs attached.
8. Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.