A light and fluffy Japanese-style cheesecake infused with fresh blueberries and zesty lemon, perfect for a refreshing dessert.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 320°F (160°C). Line and grease an 8-inch round cake pan and wrap the outside with foil to make it water bath safe.
In a saucepan over low heat, melt cream cheese, butter, and milk. Stir until smooth. Remove from heat and let cool slightly.
Sift in flour, cornstarch, and salt. Stir to combine.
Add egg yolks, lemon zest, and lemon juice. Mix until smooth.
In a separate bowl, beat egg whites until foamy. Gradually add sugar and beat until soft peaks form.
Gently fold the egg white mixture into the cream cheese batter in 3 additions.
Fold in blueberries carefully to avoid breaking them.
Pour batter into the prepared pan. Tap to remove air bubbles.
Place the pan in a larger baking dish filled with hot water (water bath method).
Bake for 60 minutes or until the top is golden and set. Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
Cool completely, then refrigerate for at least 4 hours or overnight.
Dust with powdered sugar before serving, if desired.