The soufflé cheesecake originated in Japan and is widely known as the Japanese Cheesecake. Incorporating whipped egg whites into the cake mixture and baking in a water bath gives it a pillowy soft and light as air texture. It’s super delicious!
What we need to bake two 6-inch cake: 250g cream cheese, 125g milk, 75g butter, 6 eggs, 170g sugar, 2g cream of tartar, 60g cake flour, 40g corn flour, 2g lemon/lime juice.
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