Cotton Soft Japanese Souffle Cheesecake

Cheesecakes are one of my weaknesses. Especially baked ones. This time, however, instead of the sinfully and luxuriously rich baked American style cheesecakes, I opted for a lighter, softer version of cheesecake which is the Japanese Cheesecake otherwise known as Souffle Cheesecake.

Recipe adapted from Diana's Desserts.

Ingredients: (Makes a 9 inch cake)

• 140g castor sugar
• 6 egg whites
• 6 egg yolks
• 50g butter
• 250g Philadelphia Cream Cheese
• 100mL milk
• 1/2 tbsp lemon juice
• 1/2 tbsp vanilla extract
• 55g plain flour, sifted
  
• 20g corn flour, sifted
  

Method:

1. Melt cream cheese, milk and butter over a double boiler. Allow to cool. Fold in the plain flour, corn flour, egg yolks, lemon juice and vanilla extract until well incorporated.
2. Whisk egg whites with sugar until soft peaks form.
3. Fold the egg whites into the cream cheese mixture. Pour into a 9 inch round cake pan.
4. Bake cheesecake in water bath for 1 hour and 10 minutes or until set and golden brown at 160°C.
5. Allow to cool in oven with oven slightly ajar to prevent surface cracking.