The REAL Japanese cheesecake 312g Cream cheese 56g unsalted butter 73g caster sugar 188g cream 6 egg yolks 80g cake flour (or 64g plain + 16 corn flour) Pinch salt 1 tsp Vanilla 30g lemon juice 6 egg whites 1/4 tsp cream of tartar 73g caster sugar Pre-heat your oven to 180°C Add the cream cheese, butter, sugar, cream to a microwave safe bowl and heat for 60 seconds at a time, stirring between, until smooth and homogenous. Allow to cool for a few minutes, then whisk in the egg yolks, one at a time. Making sure each yolk is fully combined before adding the next. Sift in the flour then add the vanilla and lemon juice. Whisk to combine. Set aside to cool down. Don’t put this in the fridge, it’s easier to fold in the egg whites when it is warm Using an electric mixer, beat the egg whites and cream of tartar with a pinch of salt, gradually adding the sugar until stiff peaks. Fold egg whites into the cream cheese mixture. Starting with a small amount of egg whites whisked thro...