Japanese Cheesecake

Preheat the oven to 200°C (400°F) with the rack in the center. Line the bottom of an 8-inch round cake pan with parchment paper and grease only the bottom with butter; leave the sides ungreased to allow the batter to climb.

Separate the 5 egg whites into the mixer bowl and place the yolks into a separate small container.

Set a large metal bowl over a pot of simmering water. Combine the cream cheese, crème fraîche, and 45g of butter in the bowl, stirring until the mixture is completely melted and smooth.

Remove the bowl from the heat. Whisk in the lemon zest, vanilla extract, salt, egg yolks, and 40g of the sugar until fully incorporated.

Sift the cake flour over the cream cheese mixture and whisk gently until the batter is smooth and no flour streaks remain.

Beat the egg whites on medium speed until they begin to hold a light shape. Slowly add the remaining 60g of sugar one tablespoon at a time while continuing to beat until soft, glossy peaks form.

Gently fold one-quarter of the egg whites into the yolk mixture to lighten it. Carefully fold in the remaining whites in two batches using a spatula until just combined, being careful not to deflate the air.

Pour the batter into the prepared pan. Place the cake pan inside a larger roasting pan and fill the roasting pan with hot tap water until it reaches 1/4 of the way up the sides of the cake pan.

Bake at 200°C (400°F) for 35 to 40 minutes until the top is golden brown and the surface feels springy.

Turn off the oven and prop the door open slightly. Leave the cheesecake to cool inside the oven for 2 hours to prevent cracking.

Remove the pan from the water bath and place it on a wire rack to cool for another 2 hours at room temperature.

Run a thin knife around the edge to loosen the cake. Invert onto a plate to remove the pan and parchment, then flip right-side up onto a serving dish. Chill in the refrigerator for at least 2 hours.

Dust the top with confectioners' sugar using a fine-mesh sieve just before serving.