Fluffy Japanese Cheesecake with Fresh Cream and Raspberries
Ingredients:
200g cream cheese
100g unsalted butter
100ml milk
6 large eggs (separated)
150g granulated sugar
60g cake flour
20g cornstarch
1 tsp vanilla extract
200ml heavy cream (for filling)
2 tbsp powdered sugar (for filling)
Fresh raspberries for topping
Icing sugar for dusting
Instructions:
1. Preheat oven to 160°C and line a round cake pan with parchment paper.
2. Melt cream cheese, butter, and milk together over low heat until smooth.
3. Whisk in egg yolks, vanilla extract, cake flour, and cornstarch until well combined.
4. Beat egg whites in a separate bowl, gradually adding sugar until stiff peaks form.
5. Fold the meringue gently into the batter.
6. Pour mixture into the prepared pan and bake in a water bath for 50-60 minutes until set and golden.
7. Cool completely before slicing the cake horizontally.
8. Whip heavy cream with powdered sugar until fluffy and spread it between cake layers.
9. Top with fresh raspbe