Japanese Souffle Cheesecake

I remember years back when there were many shops in Singapore selling this. Actually attempted this some time back, but it was a failed attempt by my standards then. This time, I did it!

It turned out to be very soft, moist and light in texture, although the cheese taste was still pretty strong. Will probably taste better when refrigerated.

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Recipe

Cream Cheese 225g
Caster Sugar 30g
Caster Sugar (for meringue) 50g
Unsalted Butter 30g
Cream 100ml
Flour 40g
Juice of 1/3 lemon
Eggs 3

1. Separate the egg yolks from the whites.
2. Mix the cream cheese, caster sugar (30g), butter, cream and egg yolks together.
3. Add in the flour and mix well.
4. In a separate bowl, beat the egg whites into a meringue, adding the 50g of sugar in 2 batches until soft peaks form.
5. Fold half of the meringue into the batter, then mix in the remaining half.
6. Bake at 150 degrees C for 30-35 minutes.