Master the Art of Making Japanese Cotton Cheesecake at Home!

Ingredients :

200g (7 oz) cream cheese, softened50g (3.5 tbsp) unsalted butter100ml (⅓ cup) whole milk60g (½ cup) cake flour20g (2 tbsp) cornstarch5 large eggs, separated120g (½ cup + 2 tbsp) granulated sugar1 tsp vanilla extract1 tsp lemon juice (optional, for a subtle tang)

Préparations :

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