Japanese Souffle Cheesecake

Melt the cream cheese, butter and milk over medium-low heat

Temper egg yolk and cream cheese mixture

Whisk tempered egg yolks with cream cheese mixture and lemon juice

Gently fold in dry ingredients

Beat egg whites until frothy

Add cream of tartar and sugar and beat until soft peaks form

Fold egg whites into cream cheese batter

Wrap a greased spring form pan with foil and plan in a water bath

Bake 60-70 minutes at 325F. Turn off oven and leave in for 1 hour. Remove and let cool fully.

Remove from springform pan

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