Japanese Souffle Cheesecake

1. Grease and line the bottom a 9" pan and wrap the outside of the pans with foil. (I omitted the greasing and lining since I was using a springform pan)


2. Place cream cheese, butter and milk in a double boiler (bain-marie) and stir until melted and thick. Remove and set aside.


3. Add in flour and corn flour to the above mixture, followed by egg yolks and mix well.


4. Whisk egg whites until foamy then add in sugar gradually then whisk until soft peaks.


5. Add 1/3 of egg whites into the yolk/flour mixture, followed by the rest of the whites. Fold in gently.


6. Pour mixture into pans and bake in a water bath in a preheated oven of 160C for 45-50 mins until the top is golden brown and a skewer inserted into the center of the cake comes out clean.


7. Cool completely before refrigerating.