Japanese Soufflé Cheesecake

• 7.05 oz cream cheese
• 1.06 oz butter
• 3 1/3 tbsp milk
• 3 egg yolks
• 3 egg whites
• 1/3 oz cake flour
• 2/3 oz cornstarch
• 2 1/3 oz granulated sugar
• 1 tsp lemon juice

Mga hakbang

1. 1.Add cream cheese, butter, and milk to a bowl; warm gently (e.g. over a double boiler) and whisk until smooth.▶0:17
2. 2.Separate the egg yolks and whites into separate bowls.▶0:35
3. 3.Whisk the egg yolks into the cream cheese mixture one at a time, then add the lemon juice.▶0:47
4. 4.Sift in the cake flour and cornstarch and mix well.▶1:24
5. 5.Pour the batter into a container and refrigerate for about 30 minutes.▶1:58
6. 6.Line a 15cm square pan with parchment paper, lightly grease with butter, wrap the outside with aluminum foil, and set it inside a slightly larger pan for a water bath.▶2:04
7. 7.Whisk the egg whites (with the granulated sugar) to stiff peaks to make a meringue.▶3:14
8. 8.Whisk the chilled cream cheese mixture again to loosen it, then gently fold it into the meringue.▶3:23
9. 9.Pour the batter into the prepared pan.▶3:43
10. 10.Pour hot water into the outer pan until about 2 cm (¾ inch) deep.▶3:49
11. 11.Bake at 200°C (390°F) for about 15 minutes, then briefly open the oven door to release heat.▶4:01
12. 12.Lower the oven temperature and continue baking for about 50 more minutes, until golden on top and set.▶4:28
13. 13.Carefully remove the pan from the water bath.▶4:37
14. 14.Let cool, then unmold onto a rack, slice, and serve.▶5:07