Step 1: Preheat your oven to 325°F (160°C). Prepare a 6-inch (15cm) round springform pan by lining the bottom with parchment paper and greasing the sides. Wrap the bottom and sides of the pan securely with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. This is crucial for your Viral Japanese Yogurt Cheesecake.
Step 2: In a large heatproof bowl, combine the room-temperature cream cheese, Greek yogurt, butter, and 1/4 cup (50g) of the granulated sugar. Place this bowl over a saucepan of simmering water (bain-marie style), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture is smooth, creamy, and lump-free. Remove from heat.
Step 3: Add the egg yolks one at a time to the warm cream cheese mixture, whisking well after each addition until fully incorporated.
Step 4: Sift the all-purpose flour and cornstarch into the cream cheese mixture. Whisk until just combined and smooth. Be careful not to overmix. Add the vanilla extract and mix.
Step 5: In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup (50g) granulated sugar, continuing to beat until stiff, glossy peaks form.
Step 6: Gently fold one-third of the meringue into the cream cheese batter using a spatula to lighten it. Then, carefully fold in the remaining meringue in two additions, taking care not to deflate the air.
Step 7: Pour the batter into your prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Step 8: Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath creates a moist environment in the oven, preventing cracks.
Step 9: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the top is golden brown and the cheesecake jiggles slightly in the center when gently shaken.
Step 10: Once baked, turn off the oven and leave the oven door ajar for 15-20 minutes. This slow cooling prevents the cheesecake from shrinking and cracking.
Step 11: Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature. Once cool, cover it and refrigerate for at least 4 hours, or preferably overnight, for the best texture and flavor.