日式芝士蛋糕（輕乳酪蛋糕）Japanese Soufflé Cheesecake

Prep 25 min·Cook 1h 15m·Rest 3h 30m

1. 1You're here
   Step 1.

   Line the base and sides of an 18 cm round tin (not loose-bottomed, or wrap it tightly in a double layer of foil) with baking paper, the sides 3 cm taller than the tin. Preheat the oven to 160°C (140°C fan, gas 3) and boil a kettle.

   Wok-chan's tip鑊仔貼士

   A water bath keeps the edges from overbaking and stops the cake cracking.
2. 2
   Step 2.

   Melt the cream cheese, butter and milk in a bowl over barely simmering water, whisking until completely smooth. Remove from the heat.

   200 g Full-fat cream cheese40 g Unsalted butter100 ml Whole milk

3. 3
   Step 3.

   Whisk in the yolks one at a time, then sift in the flour and cornflour and whisk until smooth. Add the lemon juice. Pass through a sieve.

   4 Eggs (large), separated, at room temperature35 g Cake flour or plain flour20 g Cornflour1 tbsp Lemon juice

4. 4
   Step 4.

   Whisk the egg whites on medium until foamy, then add the sugar gradually and whisk to soft, droopy peaks (the tip should fold over), about 4–5 minutes.

   4 Eggs (large), separated, at room temperature70 g Caster sugar

   Wok-chan's tip鑊仔貼士

   Stiff peaks make the cake rise too fast and crack. Soft, glossy peaks are what you want.
5. 5
   Step 5.

   Fold a third of the meringue into the cheese mixture to loosen it, then fold in the rest gently in two additions until no streaks remain.

   200 g Full-fat cream cheese

6. 6
   Step 6.

   Pour into the tin and tap it twice on the worktop to release big bubbles. Set it in a roasting tin and pour in hot water to 2 cm deep.

   200 g Full-fat cream cheese

7. 7
   Step 7.

   Bake for 20 minutes, then turn the oven down to 140°C (120°C fan, gas 1) and bake for 50–55 minutes more, until golden, risen and just set with a slight wobble.

   200 g Full-fat cream cheese

   1 h 10 minBakeCustard / setting
8. 8
   Step 8.

   Turn off the oven and leave the cake inside with the door ajar for 30 minutes, so it cools slowly and doesn't sink.

   200 g Full-fat cream cheese

   30 min
9. 9
   Step 9.

   Lift out of the tin, brush with warm jam or honey, or dust with icing sugar. Eat warm and wobbly, or chill for 3 hours for a denser, creamier cake.

   1 tbsp Apricot jam or honey, warmed, to glaze1 tsp Icing sugar, to dust