JAPANESE FLUFFY CHEESECAKE (CHIIZUKEIKI)
- 1 teaspoon vegetable oil
- 3 eggs, separated, at room temperature
- ⅓ cup milk, at room temperature
- 3 tablespoons plus 1 teaspoon all-purpose flour
- 3 ½ tablespoons cornstarch
- ¾ cup of cream cheese, at room temperature
- ½ cup confectioner’s sugar, divided
- pinch of salt
- 2 tablespoons unsalted butter, melted