Light and Jiggly Japanese Souffle Cheesecake

What you need

• 250 g (9 oz) cream cheese, full-fat, at room temperature
• 50 g (3 1/2 tbsp) unsalted butter, plus extra for the pan
• 100 ml (1/3 cup plus 1 tbsp) whole milk
• 6 large eggs, cold, separated
• 1 tbsp lemon juice
• 1 pinch salt
• 60 g (1/2 cup) cake flour
• 20 g (2 tbsp) cornstarch
• 1/4 tsp cream of tartar
• 130 g (2/3 cup) caster sugar, superfine

Method

Restated from the original video

1. 1

   Grease a 20 cm (8 in) round cake pan at least 7.5 cm (3 in) deep, not springform, and line the base and sides with baking paper, letting the paper stand 2-3 cm above the rim.

2. 2

   Set a roasting tin on the lowest oven shelf, pour in about 2 cm of hot water and heat the oven to 160 °C (325 °F), no fan.

3. 3

   Put the cream cheese, butter and milk in a heatproof bowl over a pan of barely simmering water and whisk until smooth and melted together. Take the bowl off the heat.

4. 4

   Whisk in the yolks one at a time, then the lemon juice and salt.

5. 5

   Sift the flour and cornstarch over the bowl and whisk just until no dry streaks remain. Strain the batter through a sieve.

6. 6

   In a clean, grease-free bowl, beat the egg whites on medium speed until foamy, then add the cream of tartar.

7. 7

   Add the sugar a spoonful at a time and keep beating until the whites form soft peaks that droop at the tip, 4-6 min. Stiff peaks make the cake crack.

8. 8

   Fold a third of the whipped whites into the cheese batter to loosen it, then fold in the rest in two batches with a spatula, gently, until no white streaks show.

9. 9

   Pour into the pan and rap it sharply on the worktop 2-3 times so large bubbles rise out.

10. 10

    Set the pan in the roasting tin of hot water and bake for 20 min, until the top starts to colour.

11. 11

    Lower the oven to 140 °C (285 °F) and bake for 50-55 min more, until the top is golden and a skewer pushed into the centre comes out clean.

12. 12

    Turn the oven off, prop the door open a crack and leave the cake inside for 1 hour so it cools slowly.

13. 13

    Lift the cake out by the paper, peel the paper away and chill for at least 3 hours. Serve cold, or bring to room temperature for a softer texture.

Imported from craftpassion.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.