Japanese-style Souffle Cheesecake

Japanese-style Souffle Cheesecake Photo: Sam Mannering

Ingredients

• 200g cream cheese
• 60g sour cream
• 40g butter
• 4 eggs, separated
• 40g flour
• 200ml milk
• Zest of 1 lemon
• 80g sugar

Method

Grease and line a collapsible cake tin with baking paper. Preheat the oven to 160 degrees Celcius.

Whisk together the cream cheese, sour cream and butter until well combined. Whisk in the yolks one by one, then sift in the flour and fold in. Add the milk, a little at a time, then strain through a sieve to remove any lumps. Stir in the lemon zest.

Whisk the egg whites to soft peaks, then gradually whisk in the sugar. Continue to whisk to glossy stiff peaks.

Mix a third of this mix into the batter, then fold the remaining two-thirds in two batches, until just only incorporated.

Pour into the lined tin. knock on the counter gently to get rid of any big air pockets, wrap some foil around the base and place in a baking tray. pour some hot water into the tray so that it comes up about 2-3cm around the foil, and pop into the over to bake for 10 minutes at 160 degrees Celcius, then for a further 40 mins at 150 degrees, or until a skewer comes out clean. Resist the urge to open the oven door and peek.

Once cooked, allow to cool in the tin before carefully turning out. Dust with icing sugar and serve, wiping the knife down with a hot wet cloth as you cut each slice.