Japanese Souffle Cheesecake

Step 1

Heat the cream cheese, egg yolks, butter, milk, lemon zest and juice over low heat, whisking until smooth before removing from heat and mixing in the flour and corn starch.

Step 2

Beat the egg whites and cream of tartar into soft peaks, before beating in the sugar.

Step 3

Fold the egg whites into the cream cheese mixture 1/3 at a time.

Step 4

Pour the batter into a greased 8 inch spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until the top is lightly golden brown and just a little wiggly, about 30-45 minutes, before removing from the oven and letting cool to room temperature.

Step 5

Heat the cream cheese, egg yolks, butter, milk, lemon zest and juice over low heat, whisking until smooth before removing from heat and mixing in the flour and corn starch.

Step 6

Beat the egg whites and cream of tartar into soft peaks, before beating in the sugar.

Step 7

Fold the egg whites into the cream cheese mixture 1/3 at a time.

Step 8

Pour the batter into a greased 8 inch spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until the top is lightly golden brown and just a little wiggly, about 30-45 minutes, before removing from the oven and letting cool to room temperature.