Souffle Cheesecake

Recipe and picture from www.wscwong.blogs.friendster.com

Ingredients
350g cream cheese, softened to room temperature
30g cake flour
40g corn starch
40g milk, room temperature
3 egg yolks
40g unsalted butter, melted and cooled to room temperature
40g sugar
a pinch of salt
lemon juice from half a lemon
3 egg whites
100g sugar

Method
1. Line a 7"x3" round cake pan with parchment paper. Preheat oven to 300F. Boil water for bain marie.
2. Using the paddle, beat cream cheese with mixer until smooth at medium speed.
3. Add egg yolks one by one to cream cheese. Make sure each is totally incorporated before adding the next.
4. Slowly drizzle in melted butter. Add sugar and beat until smooth.
5. Gently mix in sifted flour and corn starch. Switch the mixer to low speed.
6. Add milk, salt and lemon juice. The batter should be runny and loose. Place aside.
7. With a clean mixing bowl, beat egg whites and sugar until it reaches glossy soft peak.
8. Lighten cream cheese mixture with one third of the egg whites. Gently fold in remaining egg whites.
9. Fill cake pan with batter. Place cake pan in roasting pan and fill roasting pan with boiling water until water reaches half of the height of the cake pan.
10. Bake for 60 minutes until the surface is golden brown and knife inserted in the center comes out clean.