Creamy Japanese Cheesecake

Pre-heat oven to 320ᴼF. Grease 8-inch spring form pan with butter and line with parchment paper. Wrap outside of the pan with foil. Boil water in a kettle to be used in hot water bath while baking. (30 mins)

Whip cream cheese, butter and NESTLÉ® All Purpose Cream in a bowl until light and smooth. Whisk in egg yolks and flour gradually. Whisk until well combined. (10mins)

Whip egg whites with lemon juice until frothy. Gradually whisk in sugar. Whip at high speed until stiff peaks. Fold into the cream mixture in 3 batches. (10 mins)

Pour mixture to the prepared pan. Place cake pan in a roasting pan and pour hot water from kettle half way of the cake pan. Bake for 1 hour at 320ᴼF, or until set a toothpick come out clean when inserted in the middle of the cheesecake. Remove from the oven and set aside to cool completely. (1 hr 30 mins)

Remove cheesecake from the pan. Peel off parchment paper. Dust generously with powdered sugar. Serve immediately. (5 mins)