Japanese cheesecake, so fluffy!

Ingredients

• 1 cup cream cheese
• 2/3 cup sugar
• 1/3 cup flour
• 1/4 cup corn starch
• 1/3 cup milk
• 2 tbsp butter
• 5 eggs
• salt
• vanilla

Materials

• Moule à manqué de 18cm de diamètre

Preparation

• Mix the cream cream cheese, the sugar, the salt and the vanilla together with an electric whisk.
• Add the flour, the corn starch and mix well. Separate the egg yolks and whites and add the egg yolks and the milk to the preparation.
  
• Add the melted butter and mix well to combine. Whisk your egg whites until they form peaks.
• Add them to the batter, gently, without crushing them.
  
• Pour the batter into the buttered mold. Put the mould into a deep dish and fill it with boiling water to make a water bath.
• Bake it for 35 minutes at 320°F (160°C).
  
• Wait until the cheesecake is totally cold to unmold.