Japanese Soufflé Cheesecake

Place the prepared cake pan into the refrigerator during the remaining prep time

Separate the eggs into whites and yolks

Place the egg whites into the refrigerator

Place 200 grams of cream cheese into a large bowl and stir until smooth with a stiff wooden spoon

Add the heavy cream and whisk until smooth

Add the whole milk and whisk until smooth

Add the sugar and egg yolks (one at a time) and whisk until they are all fully incorporated

Pass the batter through a mesh strainer to avoid any clumps

Whisk in the lemon juice and lemon zest

Sift the flour and cornstarch into the batter and mix until everything is fully incorporated 

Preheat the oven to 340 degrees

Place the cold egg whites into a clean, dry bowl and begin beating them on medium high speed

Once the surface of the egg whites is covered in large bubbles, add the cream of tartar

Continue beating on medium high and gradually add the sugar

Beat on medium high until the egg whites will hold stiff peaks

Add 1/3 of the whipped egg whites to the batter and mix gently. Be careful not to break down the egg whites as you mix

Add another 1/3 of the whipped egg whites and once they are combined, add the remaining egg whites and mix until just incorporated, no more

Pour the batter into the cold prepared cake pan, filling it to 1/2 inch from the top of the pan (you may have a bit of batter left over, but do not fill the pan to the top or it will overflow as it rises)

Bang the cake pan onto the counter top a few times to work any air bubbles up to the top surface of the batter

Prepare a water bath by placing the round cake pan into a rectangular cake pan and add enough hot water to the rectangular pan to come half way up the side of the round pan

Carefully place the pans into the oven on a middle rack

Reduce the heat to 325 degrees

Bake at 325 degrees for 20 minutes

After 20 minutes have elapsed, put the timer on for 55 minutes and reduce the heat to 285 degrees without opening the oven door (*Don't worry if this takes 20 minutes or so, just leave the oven door closed as the temperature slowly reduces)

After 55 minutes have elapsed, put the timer on for 30 minutes and turn the oven off without opening the oven door

After 30 minutes have elapsed, put the time on for 20 minutes and crack the oven door open about 2 inches (If your door wants to close, prop it open by placing a folded towel in between the door and the door frame)

Remove the pans from the oven and carefully remove the round pan from the water bath

Place the cake (still in the cake pan) into the refrigerator in an airtight container for 4 or more hours to chill

Carefully remove the chilled cake and place it onto a flat surface

Dust with confectioners sugar, top with berries and whipped cream (optional) and cut into slices

Serve chilled