Japanese Souffle Cheesecake

Instructions

1. Prepare the pan
   Preheat oven to 315°F (160°C). Line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
2. Make the cream cheese mixture
   In a large bowl, beat cream cheese and butter until smooth and creamy. Add half the sugar (50g) and beat until dissolved. Mix in milk, egg yolks, lemon juice, and lemon zest until well incorporated.
3. Add dry ingredients
   Sift in cake flour and cornstarch, and gently fold into the cream cheese mixture until no lumps remain. Be careful not to overmix.
4. Prepare meringue
   In a separate clean, dry bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add the remaining sugar (50g) while continuing to beat until stiff peaks form.
5. Combine mixtures
   Gently fold the meringue into the cream cheese mixture in three batches, maintaining as much air as possible. Use a light hand and fold just until incorporated.
6. Bake with water bath
   Pour the batter into the prepared pan and smooth the top. Place the pan in a larger baking dish and fill with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 60-70 minutes or until the top is golden brown and slightly jiggly in the center.
7. Cool gradually
   Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 1 hour to prevent cracks from sudden temperature changes. Then remove from oven and water bath and cool completely at room temperature.
8. Chill and serve
   Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, carefully remove from the springform pan, peel off parchment paper, dust with powdered sugar, and slice with a warm knife for clean cuts.