Japanese Cheesecake (Soufflé Cheesecake)

• 270 g cream cheese
• 90 g whole milk
• 90 g heavy cream
• 50 g butter
• 5 egg
• 35 g cake flour
• 50 g cornstarch
• 100 g sugar
• 1 lemon zest, zest of 1 bio lemon
• oil, to taste

Preparation

1. Step 1

   1:22
   Separate the whites from the yolks of 5 eggs. Place the 5 yolks in one bowl and the whites in another.
2. Step 2

   1:39
   In a saucepan combine the cream cheese, heavy cream, butter cut into pieces, whole milk, and the zest of 1 lemon. Heat gently over low heat while stirring constantly until the mixture reaches 50 °C (do not exceed). Remove from heat when it becomes smooth and fluid.
3. Step 3

   2:55
   When the mixture has cooled to lukewarm, add the 5 egg yolks all at once plus the sifted cake flour and cornstarch. Whisk until completely smooth and homogeneous (texture similar to a thin crème anglaise). Let cool to room temperature.
4. Step 4

   3:37
   Whip the 5 egg whites. When they start to foam, gradually add the sugar in three additions while continuing to whip until a soft, supple meringue forms (not too stiff).
5. Step 5

   4:39
   When the yolk mixture has reached room temperature, fold in about one-third of the meringue with a whisk to lighten it. Then pour this lightened mixture back into the remaining meringue and fold gently with a spatula until uniform, airy, and mousse-like. Avoid overmixing so the meringue does not deflate.
6. Step 6

   5:42
   Grease a 20 cm × 7 cm round aluminum cake pan with oil or melted butter. Line the bottom with a circle of parchment paper and the sides with a 7 cm high strip of parchment to facilitate unmolding.
7. Step 7

   6:34
   Pour the batter into the prepared pan. Tap the pan gently on the counter 3–4 times to burst large air bubbles and smooth the surface.
8. Step 8

   6:58
   Place the pan inside a larger rectangular baking dish. Put into a preheated static-heat oven. Bake at 180 °C for 15 min, then lower to 120 °C for 70 min, then raise back to 180 °C for 6–8 min to color the top. Turn the oven off and leave the cake inside for 20 min more with the door closed. Do not open the oven door during the process. The cake will rise like a soufflé.
9. Step 9

   8:41
   After cooling in the turned-off oven, remove the pan. Invert onto a plate, peel off the parchment, then invert again onto a serving plate. Let cool completely to room temperature before slicing.