Japanese Cheesecake

Preheat the oven to 160°C and line the base of a springform tin with baking paper, then wrap the outside tightly in foil to make it watertight.

Melt the cream cheese, butter and milk together in a saucepan over low heat, whisking until completely smooth, then remove from the heat to cool slightly.

Whisk the egg yolks into the cooled cheese mixture one at a time, then sift in the flour and cornflour and whisk until smooth, followed by the lemon juice.

Whisk the egg whites in a clean bowl with an electric mixer, gradually adding the caster sugar, until they hold soft, glossy peaks.

Fold the whisked egg whites into the cheese mixture in three additions, keeping as much air in the mixture as possible.

Pour the batter into the prepared tin, place it in a large roasting tray and pour boiling water around it to come halfway up the sides.

Bake for 65 minutes until well risen and set with a slight wobble in the centre, then turn off the oven and prop the door ajar, leaving the cheesecake to cool slowly inside for 15 minutes so it does not sink.

Lift the cheesecake out of the tin and chill in the refrigerator for at least 3 hours before slicing.