Fluffy, Jiggly Japanese Cheesecake

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

subheading: For the Cream Cheese Batter:

2 ½ ounces ( 5 tablespoons) unsalted butter, divided

1 cup (8 ounces) cream cheese

6 tablespoons milk

¾ cup all-purpose flour

3 tablespoons cornstarch

6 large egg yolks

¼ cup sugar

¼ teaspoon salt

3 tablespoons lemon juice

subheading: For the Meringue:

6 large egg whites

½ teaspoon cream of tartar

½ cup granulated sugar

subheading: For the Garnish:

6 tablespoons confectioners' sugar

Directions at thespruceeats.com

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