Japanese Cheese Cake

1. Preheat the oven to 150'C. Prepare a round tin d 20-22 cm, line the bottom with parchment paper (the side can be used or not). If it's not a seamless press, wrap the outside of the pan with aluminum foil. Set aside.
2. Heat cream cheese, liquid milk and butter over low heat. Stir until all ingredients are well blended and smooth. Turn off the fire.
3. Enter the sifted flour and cornstarch. Stir well until smooth without lumps. Also add the grated lemon zest. Stir well.
4. Add the egg yolks gradually. Stir well.
5. In another container. Beat egg whites and salt until foamy and half fluffy. Add the lemon juice and sugar gradually (3-4 stages) while beating with a low speed mixer until the sugar runs out.
6. Once the sugar is used up, increase it to medium speed. Beat until the meringue mixture is soft peaks (forms a limp crest that droops when the mixer stick is removed).
7. Mix a third of the meringue mixture into the creamcheese mixture. Stir well. Pour this mixture into the remaining meringue mixture, mix well with a stirring technique until it is completely homogeneous. Take care not to let the dough melt.
8. Pour the batter into the pan. Bake in au bain marie (steam bake or baking using water pan) Oven up and down at 150 C for 75 minutes or until the surface of the cake turns yellow/golden brown. Adjust each oven.
9. Once completely cool, remove the cake from the pan.

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