Line a 9 inch cake or springform pan with parchment. Wrap the bottom of the springform pan with aluminium foil to prevent any leaks.
Sprinkle raisins on the bottom of the pan.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
Whisk in the flour mixture to the egg mix.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks form.
Gradually add the sugar while continuing to beat until you see hard peaks form.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place the cake pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Bake for 25 minutes, then reduce the heat to 280°F, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the hot cake and peel off the paper.
Sprinkle the top of the cake with powdered sugar, slice, and serve while still warm!
Notes
Adapted from : https://tasty.co/recipe/fluffy-jiggly-japanese-cheesecake