Japanese Cheesecake

Ingredients:

• 1 cup cream cheese
• 1/2 cup unsalted butter
• 1/2 cup milk
• 1/2 cup sugar
• 6 eggs
• 1/4 cup flour
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 320°F (160°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
2. In a medium bowl, beat the cream cheese and butter until smooth.
3. Gradually add the milk, sugar, eggs, flour, and cornstarch to the cream cheese mixture. Mix until well combined.
4. Add in the vanilla extract and lemon juice and mix until incorporated.
5. Pour the mixture into the prepared cake pan and tap the pan gently on the counter to release any air bubbles.
6. Bake for 60-70 minutes, or until the top is golden brown and the cake is set but still slightly jiggly in the center.
7. Turn off the oven and leave the cake in the oven with the door slightly open for about 20 minutes. This will prevent the cake from cracking due to sudden temperature changes.
8. Remove the cake from the oven and let it cool completely in the pan before removing from the pan and serving.