Japanese [Souffle] Cheesecake

Yield 1 x 8-inch round

Ingredients
6 eggs, separated, room temperature
250 g cream cheese
50 g butter
100 mL milk
3/4 C sugar
1/4 t cream of tartar
1 T lemon juice
1/2 C flour
2 T cornflour

Method
1. Preheat oven to 160 degrees and grease and line baking tin with baking paper.
2. Melt cream cheese and butter until smooth. Add half the sugar and milk and stir well.
3. Fold in egg yolks and sift in flours. Combine well and add lemon juice.
4. In a clean bowl, whisk egg whites until soft peaks form whilst gradually adding remaining sugar and cream of tartar.
5. Fold flour mixture into egg whites and pour into prepared tin.
6. Bake cheesecake in a waterbath for 60-75 minutes or until skewer inserted comes out clean.
7. Leave door ajar and cool in oven for about 15-20 minutes before removing to cool completely.

Best if you halve these ingredients to make a 6-7 inch cake.