A light, fluffy, and jiggly cheesecake that is less sweet than Western styles. It combines the richness of cheesecake with the texture of a soufflé.
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10 items
Melt cream_cheese, butter, and milk in a double boiler until smooth. Cool slightly.
Whisk in egg yolks and lemon_juice. Sift in cake_flour and cornstarch. Whisk until no lumps remain.
In a separate clean bowl, with cream_of_tartar until foamy. Gradually add sugar and whip to .
Gently fold the meringue into the cheese batter in 3 parts. Do not deflate.
Pour batter into a lined 8-inch round pan. Place pan in a larger pan with hot water (water bath).
Bake at 320°F (160°C) for 60 minutes. Open oven door slightly and let cool inside for 1 hour to prevent collapsing.
Remove from oven and chill for at least 4 hours. Dust with powdered_sugar before serving.
