Japanese Souffle Cheesecake

• Preheat oven to 230 F

Melt Cream Cheese Mixture

• Separate egg yolk and egg white
• In a double boiler, melt butter, milk, and cream cheese and mix until it’s smooth
• Stir until smooth and creamy, then remove from heat and let cool slightly.

Mix the Batter

• Add egg yolk and mix them in the cream cheese mixture one at a time
• Sift in flour in 2 parts and gently fold until smooth.
• Stir in vanilla extract

Whip the Egg Whites

• In a stand mixer, add egg white, cream of tartar, and 1/3 of the sugar, mix at medium-high speed and slowly add in the rest of the sugar.
• Mix until you reach soft peaks
• Tip: The peaks should curl over or droop when you lift the whisk.

Fold and Combine

• Fold the meringue into the batter in three additions. Be gentle to keep the mixture airy.

Bake with a Water Bath

• Separate the mixture into 4 ramekins.
• Tap gently to release air bubbles.
• Place the pan in a larger baking dish, then pour hot water into the dish until it reaches halfway up the sides of the cake pan.
• Bake at 230 F for 70-80 minutes
• Optional: Turn the oven up to 350 F and bake for 1-2 minutes until you have a lightly brown top

Cool and enjoy

• Take the ramekins out of the hot water bath and enjoy if you like a hot soufflé cheesecake or wait for it to cool down and serve as a snack