Japanese Cheesecake
Ingredients
- 5 large eggs, at room temperature
- 1 cup (8 oz./225 g) cream cheese
- ½ cup (120 g) crème fraîche
- 3 Tbsp. (45 g) unsalted butter, at room temperature
- 1 tsp. grated lemon zest
- 1 tsp. pure vanilla extract
- ½ cup plus 1 Tbsp. (115 g) superfine sugar
- ½ cup (60 g) cake flour, sifted after measuring
- ¼ tsp. kosher salt
- 1 Tbsp. confectioners’ sugar, for garnish
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