Japanese Soufflé Cheesecake

How to make it

1. Heat oven to 160°C (325°F). Line a 20cm round pan with parchment.
2. Melt cream cheese, butter and milk over low heat until smooth, then cool slightly.
3. Whisk in the egg yolks, vanilla and lemon juice. Sift in the flour and cornstarch.
4. Beat the egg whites with salt, adding the sugar gradually, to soft peaks.
5. Fold the whites into the batter in 3 parts until no streaks remain.
6. Pour into the pan, set in a water bath and bake 60 min until golden and jiggly.
7. Cool in the oven with the door ajar 15 min, then chill before slicing.