First of all, melt together the butter, mascarpone and milk. Watch out that it doesn’t come to a boil!

Whip up the egg yolks, then pour it in the mascarpone mix and blend well.

Sift the flour and corn starch into the mixture as well and stir together.

Whip up the egg whites and blend in the white sugar, it should reach a hard but fluffy consistency. Then start stirring it, in small amounts, into the base mixture. It should eventually become a nice fluffy mixture.

Pour the mixture in a 23cm square baking pan, which is lined with baking paper. Put this pan into a slightly bigger pan that has hot water in it.

Bake the mixture in this manner for 25 minutes at 160°C degrees, then for 55 minutes at 140°C degrees. After taking it out of the oven, leave it to cool and then it’s ready to be served.

The team of Recipe Videos wishes you good luck in making your Japanese cheesecake!