1. Preheat the oven to 200 °C (top/bottom heat). Line the bottom of a small springform pan with baking paper and grease the sides. Wash the lemon, finely grate about 1 tsp of zest, halve it, and squeeze out the juice.
2. Separate the eggs and place the egg whites in a bowl in the refrigerator. Heat the milk in a pot over medium heat and let the butter melt in it.
3. Whisk the cream cheese with the egg yolks, lemon zest, 1 tsp lemon juice, and powdered sugar in a bowl. Fold in the milk with the melted butter into the cream cheese mixture. Sift in the flour, starch, and baking powder, and whisk everything into a smooth batter.
4. Beat the egg whites in another bowl with a hand mixer and whisk for about 5 minutes until stiff. Gently fold the egg whites into the cream cheese mixture little by little.
5. Pour the mixture into the springform pan and gently tap the pan 2 to 3 times on the work surface to avoid air bubbles.
6. Place the springform pan in a deep baking sheet and fill the sheet with hot water. Bake the cake for about 20 minutes in the oven. Then reduce the temperature to 140 °C and bake for another approx. 30 minutes. Let the cheesecake cool in the oven with the door closed for about 1 hour.
7. Take the Japanese cheesecake out of the oven and let it cool completely before serving. Enjoy!
Nutrition per serving
kcal: 395
Protein: 9 g · Fett/Fat: 23 g · Carbs: 38 g
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