Keys for perfect Japanese souffle cheesecake is "meringue" and "oven temperature". After so many trials and errors, I present this cheesecake before you..
Ingredients
eggs -4 (separate whites and yolks)
cream cheese- 120g (1/2 cup)
sugar - 80 g
milk - 50 ml
butter - 30 g (2 tbs)
flour - 50 g (5 tbs)
corn flour - 15 g (1.5 tbs)
lemon 1
Method
step 1: prepare cake tin
size of the pan 6 inch (16 cm) with 3 inch (8 cm) height
line the bottom with a parchment paper and keep aside
step 2 : preheat oven
preheat the oven at 130 degree Celsius
step 3 : prepare cream cheese mixture
add 4 egg yolks into a bowl
add butter, cream cheese and milk into a sauce pan
melt this on low flame
pour this warm mixture and 2 tbs sugar into the egg yolks and combine well
sift in flour and corn flour and mix well
zest half of a large lemon into this
mix well and keep aside
step 4 : prepare meringue
add 4 egg whites into a mixing bowl
beat them until frothy
add 1 tsp lemon juice
add the remaining sugar
little by little and beat until it reach soft peak stage
step 5 : mix together meringue and cream cheese mixture
fold in 1/3 of meringue into the cream cheese mixture and mix in gently
do not over mix
once they are combined well add in another 1/3 of meringue
mix in gently
then add the remaining meringue and mix
the batter will be light and airy
step 6 : baking
pour the batter into prpared tin
tap the tin 3 - 4 times
place the tin in a larger dish
pour hot water into the large digh upto 1.5 cm of cake tin
bake on the lower rack of the preheated oven at 120 degree Celsius for 20 minutes
then increase the temperature to 150 degree Celsius and bake for 40 minutes
now reduce heat to 120 degree Celsius and bake for 30 minutes
now turn off the oven and keep this in the oven for 10 minutes
the temperature and timing may vary depending on oven
remove from oven and let the cake cool for a few minutes
then turn the cake onto your hand and remove the parchment paper carefully