Japanese Souffle Cheesecake

40 g Equal Gold

160 g cream cheese at room temperature

20 g butter

60 ml milk

40 g cake flour

4 egg yolks

4 egg whites

¼ tsp lemon juice or vinegar

hot water

THIS IS HOW YOU DO IT:

1. Preheat the oven to 180C

2. Boil some water to a boil in a pot. While waiting for the water to boil, put the cream cheese in a heat resistance bowl and start mashing the cheese with a spatula.

3. When the water is boiling, turn off the heat and place the bowl with the cream cheese on top of the pot and add the butter. Stir the mixture until the butter has melted. Add the milk and continue stirring until the ingredients have all been incorporated.

4. Remove the bowl from the pot and place it on your kitchen working surface.

5. Sift in the cake flour and mix well. Add the egg yolks and mix well.

6. Get out a new bowl and then add the egg whites and some lemon juice.

7. Beat the egg whites until foamy then gradually add Equal Gold sweetener. Continue beating until soft peaks appear. Now the meringue is ready.

8. Add ⅓ of the meringue to the cream cheese mixture and start folding. Add the rest and continue folding.

9. Ready a 6′ cake form. Add parchment paper and coat with either cooking spray or butter.

10. Add the cream cheese mixture. Using a fork, gently swirl the batter to remove bubbles. Then carefully drop the cake pan onto the kitchen table 3 times.

11. Place the cake form in the center of a 20 cm roasting pan and pour boiling water into the pan making sure to not get any water on the cake batter. I use aluminum foil to cover the bottom part for this. Fill the roasting pan until it covers ⅓ of the cake pan.

12. Lower the heat of the oven to 160C and place the pan in the oven. Bake for 20 minutes. Open the oven door for 10 seconds, then lower the heat to 110C and continue to bake for 1 hour.

13. Remove the pan from the oven. Let the cake rest for 5 minutes before removing it from the pan. And now you get your very own Fluffy, cotton, wiggly, Japanese cheesecake!