Heat the oven to 200C/180C fan/gas 6. Line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin with foil to make it watertight.

Fill a small heatproof bowl or pan with just-boiled water. Put the soft cheese, butter and milk in a large heatproof bowl and set it over the pan of hot water. Leave for a few minutes for the butter to melt, then stir with a spatula until it is fully melted and the mixture is smooth. Remove from the heat. Add the egg yolks and yuzu juice, then gently mix in the sifted flours until just combined. Strain the mixture through a sieve into another bowl to ensure a smooth batter. Chill in the fridge while you prepare the rest of the cheesecake.

In a clean bowl, whisk the egg whites, gradually adding the sugar, until you have soft peaks (taking care not to over-whisk). Stir one-third into the cheese mixture to loosen it, then gently fold in the remaining two-thirds in two batches, creating a light, airy batter. Pour into the prepared cake tin.

Place the cake tin in a medium roasting tin and fill the roasting tin halfway with just-boiled water to create a water bath. Bake for 20 mins, then reduce the oven temperature to 110C/90C fan/gas 1/4. Continue to bake for 1 hr, or until the top is golden.

Remove the cake from the oven and lift the cake tin out of the water bath immediately. Carefully remove the foil and leave the cheesecake to cool in the tin. This step is crucial to prevent the sponge from shrinking. Will keep covered and chilled for up to five days. Once cooled, decorate with strawberries, blueberries and a few mint leaves.