Japanese Soufflé Cheesecake

👩‍🍳 Instructions

1. Preparation:

1. Preheat oven to 160°C (320°F).
2. Line the bottom and sides of a 20 cm (8-inch) round cake pan with parchment paper.
3. Wrap the outside of the pan with foil to protect it during the water bath.

2. Melting & Mixing:

4. In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir continuously until smooth and creamy.
5. Remove from heat and let cool slightly.

3. Egg Yolks & Flour:

6. Whisk in the egg yolks, one at a time, until fully incorporated.
7. Sift in the flour and gently mix until the batter is smooth. Set aside.

4. Meringue:

8. In a clean bowl, beat the egg whites with lemon juice and a pinch of salt until foamy.
9. Gradually add the sugar (in 2–3 parts) and continue beating until soft peaks form.