Japanese Cheesecake (Soufflé Cheesecake)

Instructions

1. 1

   Preheat your oven to 160°C (320°F) with a rack positioned in the lower third of the oven. Grease a 20cm (8-inch) round springform pan, line the bottom and sides with parchment paper, and wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

2. 2

   Place cream cheese, butter, and milk in a medium heatproof bowl set over a pot of barely simmering water (double boiler). Stir gently with a silicone spatula until the mixture is completely smooth and lump-free. Remove from heat and allow to cool slightly for 5 minutes.

3. 3

   Sift the cake flour and cornstarch together into the cream cheese mixture and whisk until fully incorporated and silky smooth. Add the salt, lemon juice, and vanilla extract and whisk to combine.

4. 4

   Add the 6 egg yolks and 60g of granulated sugar to the cream cheese mixture and whisk vigorously until the batter is pale, smooth, and slightly thickened, about 1 to 2 minutes. Set aside.

5. 5

   In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the 6 egg whites on medium speed until foamy. Add the cream of tartar, then gradually increase the speed to medium-high. Slowly stream in the remaining 80g of granulated sugar, one tablespoon at a time, beating until the meringue holds firm, glossy peaks that just curl at the tips when the whisk is lifted. Do not overbeat.

6. 6

   Using a large balloon whisk or silicone spatula, fold one-third of the meringue into the cream cheese batter to lighten it. Use broad, sweeping strokes from the bottom of the bowl upward. Add the remaining meringue in two more additions, folding gently just until no white streaks remain, taking care to preserve as much air as possible.