Japanese Cheesecake (Fluffy & Creamy)
INGREDIENTS
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250 ml milk
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250 gm cream cheese, cubed and softened at room temperature
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60 gm butter, softened at room temperature
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6 egg yolks
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55 gm cake flour
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20 gm corn flour
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1 lemon zest
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6 egg whites
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1/4 tsp cream of tartar
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130 gm caster sugar
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