A light and fluffy Japanese style souffleor cotton cheesecake that is light and air-y, melt
in your mouth good and super easy to make!

Japanese Souffle Cheesecake

ingredients

• 8 ounces cream cheese, room temperature
• 5 large eggs, room temperature and separated
• 1/4 cup unsalted butter, room temperature
• 1/2 cup milk
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour (rice flour for gluten-free)
• 2 tablespoons cornstarch
• 1/4 teaspoon cream of tartar (optional)
• 1/2 cup sugar, divided

directions

1. Heat the cream cheese, egg yolks, butter, milk, lemon zest and juice over low heat, whisking until smooth before mixing in the flour and corn starch.
2. Beat the egg whites and cream of tartar into soft peaks, before beating in the sugar.
3. Fold the egg whites into the cream cheese mixture 1/3 at a time.
4. Pour the batter into a greased 8 inch spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until the top is lightly golden brown and just a little wiggly, about 30-45 minutes, before removing from the oven and letting cool to room temperature.

Note: The bottom of the spring form pan is wrapped up in foil and placed in another pan with hot water in it. The foil wrapping prevents the water from leaking into the springform pan. Baking the cheesecake in the water bath helps to ensure that no cracks form on the surface of the cheesecake. You can omit this step if you do not mind any possible cracks.
Option: With 1/2 cup sugar this is not super sweet! If you would like it sweeter, increase the sugar to 3/4 cups or even 1 cup of sugar.
Option: Melt 3.5 ounces of dark, milk or white chocolate to the cream cheese mixture in step one!
Option: This recipe fits perfectly in an 8 in spring form pan. I like to use a 7 inch spring form pan to allow it to rise more.
Option: Line the pan with parchment paper.

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