Japanese fluffy cheesecake

Method

• step 1

  Line the base and sides of a 15cm round cake tin with baking paper. When lining the sides, make a collar of paper that comes about 4cm above the edge of the tin – this will help as the cake will rise in the oven then drop down again when cooling. Set a heatproof bowl over a pan of simmering water and melt together the cheese, butter and milk. Remove from the heat.

• step 2

  Mix in the egg yolks, then sift in the flour and cornflour, and mix well with a whisk.

• step 3

  Chill the batter for 30 mins to allow the butter and cheese to cool, thickening the mixture.

• step 4

  Heat the oven to 200C/180C fan/gas 6. Make a meringue by beating the egg whites and sugar with an electric whisk or in a stand mixer until it forms stiff peaks.

• step 5

  Fold the meringue into the batter in three batches, being careful not to knock out too much air.

• step 6

  Pour the batter into the prepared tin. Put the tin in a deep baking tray and pour in about 2cm depth of hot water.

• step 7

  Bake for 20 mins then reduce the temperature to 110C/90C fan/gas 1/4 and bake for 1 hr – you can open the oven door for a few seconds to let the heat escape.

• step 8

  Remove from the tin and leave to cool to room temperature before serving. It will keep in chilled for three days.