Creamy and Soft Japanese Souffle Cheesecake

Egg Mixture

• 150 grams of cream cheese
• 20 grams of unsalted butter
• Boiling water in a saucepan to warm cream cheese and butter
• 50 mL of whole milk
• 40 grams of cake flour
• 10 grams of corn starch
• 4 egg yolk (egg white will be used later to make the Meringue)
• 1 teaspoon of aromatic extract ( vanilla, pandan, etc)

1. In a small saucepan, add cream cheese butter, and milk
2. On lowest heat, mix well with a spatula
3. Turn off the fire
4. Shift in cake flour, corn starch, and mix well
5. Add 4 egg yolk and mix well
6. Flavor option: add 1 teaspoon of aromatic extract
7. Shift the batter into a mixing bowl.

Meringue

• 60-80 grams of sugar
• 4 egg white (from above)
• 1 mL (1/4 teaspoon) of Lemon Juice (stabilize egg white)

1. Add egg white into a mixing bowl
2. Add 1mL of lemon Juice
3. Mix with a hand mixer by dividing sugar into three portions until it forms a high peak

Make Cake batter

1. Add 1/3 of the meringue into the egg batter and mix well
2. Return the mixture to the bowl of meringue
3. Mix well and slowly

Baking the cake

1. Add cake batter into a circular aluminum baking tray.
2. Layer with waxing paper.
3. Add cake batter into the baking tray
4. Place the aluminum baking tray on a larger baking tray
5. Pre-heat to 240 F
6. Add 250 mL of hot water and bake for 60 minutes
7. Increase temperature to 320 F and bake for 10 minutes
8. Turn off the oven and open a little for 5 seconds
9. Cool in the oven for 10 minutes
10. Remove and server