Remove cream cheese, butter and cream from the fridge 2-3 hours before. Grease a springform pan (22 cm Ø) and line the inside of the rim with baking paper so that it protrudes about 6 cm. Grease the paper slightly. Wrap the outside of the mould tightly with aluminium foil.
Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Mix cream cheese and 50 g sugar with the whisk of the mixer for about 5 minutes until creamy. Add butter, lemon juice, egg yolk and cream in portions and mix everything until smooth. Sift flour on top and stir in. First fold in approx. 1⁄3 beaten egg white, then the rest carefully. Put the cheese mixture into the mould. Lightly push the mould onto the work surface several times to allow larger air bubbles to escape.
Push the fat pan into the oven, place the mould on top and fill the fat pan halfway up with hot water. Bake the cake in the preheated oven (electric cooker: 160 °C/circulating air: 140 °C/gas: not suitable) for approx. 1 hour. Reduce the oven temperature (electric oven: 140 °C/circulating air: 120 °C/gas: not suitable) and bake for another 30 minutes. Let the cake rest for about 15 minutes in a switched-off oven with the door closed, then for about 20 minutes with the door slightly open. Take the cake out of the oven and carefully remove the foil. Let the cake cool down for about 1 hour. Then refrigerate for 2-3 hours. Dust with icing sugar. Serve with cherry groats.
What is Japanese about this cake? The Japanese are cheesecake crazy and invented the basic recipe. The original soufflé-like cake consists of only three ingredients - eggs, white chocolate and cream cheese - and is called "sufure chizu keki". So why does this cake have more than three ingredients? The recipe, which is haunted by the Internet, is incredibly sophisticated. Many things have to fit: for example, how long you stir it or what temperature the ingredients are at. But it was important to us that the cake also works for less experienced bakers. We baked it five times and changed it until the recipe was sure to succeed. EXTRA tip: The cheese mixture goes up in the air when you bake it. Therefore a raised baking paper edge is helpful. If the paper rolls up, simply fix it with a paper clip or staple it together