Japanese Soufflé Cheesecake

• 200 g cream cheese
• 30 g butter
• 50 ml milk
• 3 egg yolk
• 1 tsp lemon juice
• 10 g cake flour
• 20 g cornstarch
• 3 egg white
• 65 g granulated sugar

Preparation

1. Step 1
   Melt the cream cheese, butter, and milk together over a hot water bath.
2. Step 2
   Separate the egg yolks from the whites.
3. Step 3
   Mix the egg yolks into the melted cream cheese mixture.
4. Step 4
   Add the lemon juice to the mixture and stir to combine.
5. Step 5
   Sift the cake flour and cornstarch into the mixture, then mix thoroughly.
6. Step 6
   Strain the mixture to remove any lumps.
7. Step 7
   Refrigerate the mixture for about 30 minutes.
8. Step 8
   Line a 15 cm square pan with parchment paper and lightly grease with butter. Wrap the pan with aluminum foil and place it inside a slightly larger pan.
9. Step 9
   Preheat the oven to 200°C (390°F).
10. Step 10
    Whip the egg whites, gradually adding the granulated sugar in three batches, to make a meringue.
11. Step 11
    Gently fold about one-third of the meringue into the chilled cream cheese mixture, then add that mixture back into the remaining meringue and fold gently with a spatula until just combined.
12. Step 12
    Pour the batter into the prepared pan. Pour hot water into the larger pan to a depth of about 2 cm (¾ inch).
13. Step 13
    Bake at 200°C (390°F) for about 15 minutes, then briefly open the oven door to release steam. Reduce the temperature to 110°C (230°F) and bake for 50 minutes more.
14. Step 14
    Remove the cheesecake from the oven, then from the pan, and peel off the parchment paper. Cool before serving.