Ingredients

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
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