Japanese Soufflé Cheesecake

Ingredients

• 250 g Cream cheese
• 50 g Unsalted butter
• 100 ml Whole milk
• 6 large Egg yolks
• 60 g Cake flour
• 20 g Cornstarch
• 6 large Egg whites
• 140 g Granulated sugar
• 1 tbsp Lemon juice
• 0.25 tsp Cream of tartar
• 1 tsp Vanilla extract(optional)

Instructions

1. 1

   Preheat your oven to 160°C (320°F) and line an 8-inch round cake pan with parchment paper, extending the paper 2 inches above the rim.

2. 2

   Melt cream cheese, butter, and milk in a double boiler over simmering water until smooth, then let the mixture cool slightly.

3. 3

   Whisk the egg yolks into the cream cheese mixture one at a time, followed by the vanilla extract.

4. 4

   Sift the cake flour and cornstarch into the wet mixture and whisk gently until no lumps remain.

5. 5

   In a separate clean bowl, whisk egg whites with cream of tartar, gradually adding sugar until soft peaks form.

6. 6

   Gently fold the egg whites into the cheese batter in three batches using a spatula, being careful not to deflate the air bubbles.

7. 7

   Pour the batter into the cake pan and place the pan into a larger baking tray filled with 1 inch of hot water (bain-marie).

8. 8

   Bake at 160°C for 20 minutes, then reduce to 140°C for 40-50 minutes until golden, then let cool inside the oven with the door slightly ajar.