Soufflé Cheesecake

RECIPE

▼材料 Ingredients (6inch recipe). ( double the recipe if using 8 inch) Cream Cheese 180g Butter 30g Milk 100g Egg Yolk 3 Cake Flour 10g Corn Starch 20g Egg White 3 Sugar 60g lemon juice 2g / cream of tartar 1. Put Cream cheese, butter, milk into a bowl, then put on top of hot water 2. Until all melted and smooth, add egg yolk 3. Add cake flour and corn starch, then sieve it 4. Add lemon juice into egg white, add suger in 3 times, until soft peak 5. Add 1/3 Egg white to egg yolk mixture, mix completely, pour into mold 6. Water bath. Bake upper heat 180°C lower heat 110°C 30mins, then upper heat 150°C lower heat 110°C 60-70mins. If you don't have upper lower heat setting, you can bake 150°C 30mins and 110°C 60-70mins. Or I’m trying this temperature with water bath  (Preheated Oven 200C: 18minutes (internal temp.: 190C), Rotate cake tin, Turn down 160C: 12minutes, Turn down 110C: 60-70minutes) =Total baking time: 90-100minutes=