Japanese cheesecake

This baked cheesecake is light and not overly sweet. It’s baked in a water bath, which ensures a silky texture.

Makes 1 x 23cm cheesecake Preparation time: 20 minutes Baking time: 45 minutes Oven temperature: 170°C

• 6 eggs, separated

• 3ml cream of tartar

• 170g (200ml) castor sugar

• 230g (1 tub) medium-fat cream cheese, at room temperature

• 60g butter, melted

• 75ml milk

• 7.5ml lemon juice

• 10ml vanilla essence

• 105g (200ml) flour

• 45ml cornflour

• pinch of salt

1 Preheat the oven to 170°C. Line a 23cm spring-form cake tin with baking paper and spray well with non-stick cooking spray.

Fold a double layer of foil around the outside of the pan (this prevents any filling from leaking out or water from entering the cake tin while it’s in the water bath).

2 Whisk the egg whites until soft peaks form. Add the cream of tartar and whisk for another minute. Add the sugar a spoonful at a time until it forms a thick, glossy meringue.

3 Using a separate mixing bowl, beat the cream cheese, butter and milk until smooth. Add the egg yolks, lemon juice and vanilla and beat until smooth. Sift the flour, cornflour and salt over the mixture and beat until just smooth.

4 Spoon a large dollop of meringue into the cream cheese mixture and fold it in with a large metal spoon. Add the rest of the meringue and carefully fold through until just mixed.

Try to retain as much air as possible in the mixture.

5 Spoon all the batter into the prepared cake tin. Place the cake tin in an ovenproof dish and fill the dish halfway with hot water. Bake for 45 minutes. Switch off the oven, open the door slightly and let the cheesecake rest in the oven for another hour. Allow to cool and refrigerate for at least 4 hours to firm up the cake before serving. Garnish by sifting some icing sugar over the top, using a cake doily.