Souffle Cheesecake

Directions

1. 1
   ["Preparation: Line the side of the cake mold with parchment paper, sticking out a little.", "Set the sponge cake at the bottom of the mold.", "Preparation: Heat the oven to 160C.", "Pour hot (not boiling) water into the baking pan.", "I used a square sized baking pan that can fit the 15 cm cake mold since my baking pan is shallow.", "Preparation: If the cake mold has a removable base, wrap the base around with aluminum foil to prevent the hot water from seeping through.", "Separate the eggs yolks and whites.", "In a bowl, soften cream cheese and whisk with 50 g of sugar.", "If you wrap the cream cheese with plastic wrap and rub it in a little using the warmth of your hand, it'll soften very quickly.", "Add yolk, heavy cream, and lemon juice into the mayonnaise-like batter from Step 5 and mix well.", "Add the dry ingredients and mix well.", "In a different bowl, add egg whites and just a pinch of the 30 g sugar and beat together.", "Once it starts to stiffen, keep beating by gradually incorporating the rest of the sugar a teaspoon at a time.", "Rule of thumb: Beat until about the \"stiff peaks\"" stage.""