Souffle Cheesecake - cooking recipe

Ingredients

350 g cream cheese
100 g butter, softened
4 large eggs, separated
110 g sugar
45 ml lemon juice
40 g cake flour, siffed
80 ml warm milk

Preparation

Preheat oven to 170\u00b0C.
Butter the cake pan.
In a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well.
In a large bowl with an electric mixer, beat together egg white and sugar until fluffy.
Stir GENTLY in cream cheese mixture in three times, until just combined (DO NOT OVERMIX).
Put the batter into the cakepan, smooth the top.
Bake in water bath, about 70 minutes, or until a tester come out clean.
You must take the cakep an away immediately when you take the cake out from oven.
Serve when it's hot,with fruit coulis.