Japanese cheesecake (chizu keki)

Heat the oven to 200C/180C fan/gas 6. Line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin with foil to make it watertight.

Fill a small heatproof bowl or pan with just-boiled water. Put the soft cheese, butter and milk in a large heatproof bowl and set it over the pan of hot water. Leave for a few minutes for the butter to melt, then stir with a spatula until it is fully melted and the mixture is smooth. Remove from the heat. Add the egg yolks and yuzu juice, then gently mix in the sifted flours until just combined. Strain the mixture through a sieve into another bowl to ensure a smooth batter. Chill in the fridge while you prepare the rest of the cheesecake.

In a clean bowl, whisk the egg whites, gradually adding the sugar, until you have soft peaks (taking care not to over-whisk). Stir one-third into the cheese mixture to loosen it, then gently fold in the remaining two-thirds in two batches, creating a light, airy batter. Pour into the prepared cake tin.