Japanese Souffle Cheesecake

[Ingredients]1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml

• 200 g (7 oz) cream cheese
• 4 egg yolk(from large eggs)
• 40 g(1/3 cup)cake flour
• (*Can be substituted with all purpose flour. But it may rise a little less.)
• 60 g (60 ml) milk(warm)
• 15 g (1 Tbsp) lemon juice
• 4 egg whites(from large eggs)
• 90 g (1/2 cup minus 1 Tbsp) granulated sugar

[how to bake]

1. Bake in an oven preheated to 390°F (200°C) for 12 minutes.

2. Lower the temperature by opening the oven door for about 30 seconds, then bake at 230°F (110°C) for about 60 minutes.

3. When baking is complete, leave in the oven for 10 minutes with the oven off.

*Baking time may vary depending on oven specifications.

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