Japanese Souffle Cheesecake

For 6-inch x 3-inch mold
(Double for 9-inch x 3-inch)

Prepare oven:

• Place water bath in oven. Preheat to 375F.

In the mold:

• Butter all sides and bottom
• Place circular parchment paper to the bottom

On double boiler, mix:

• Cream cheese block 130 g
• Heavy Whipping Cream 80g
• Butter 27g

Cool mixture, then add:

• 3 Egg Yolk, one at a time
• Cornstarch 13g
• Flour 27g

Beat separately to firm peak:

• 3 Egg White
• Sugar 42g

Fold: 

• 1/3 egg white mixture into batter
• another 1/3
• mix batter back to remaining egg white.

Place batter in mold. Tap. Place in water bath inside oven.

For 6-inch: Heat at 375F for 20 minutes, then 275F for 1 hour.

For 9-inch: Heat at 375F for 20 minutes, then 275F for 30 minutes.

Switch off oven. Cool inside oven for at least another hour. Remove from water bath to avoid condensation.