Gluten-Free Japanese Cheesecake

Instructions

1. Preheat the oven to 320°F.
2. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
4. Stir in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
6. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
7. Grease a 9-inch springform pan, then line the bottom and sides with parchment paper. Wrap the bottom and sides completely in foil twice to prevent any leakage during baking.
8. Pour the batter into the pan and shake to release any air bubbles.
9. Place the pan into a larger baking dish. Fill the larger pan about 1-inch high with hot water.
10. Bake for 25 minutes, then reduce the heat to 285°F, and bake for another 55 minutes, until the cake has risen.
11. Remove from the oven, and carefully release the springform pan and peel off the parchment paper. Be extremely careful, the cake will be hot.
12. Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm. Enjoy!