Japanese Souffle Cheesecake

• In a medium size bowl, heat cream cheese and butter in the microwave for about 45 seconds, until softened. Use a whisk to whisk together the softened cream cheese and butter until smooth. Whisk in milk, lemon juice, lemon zest, and salt. Mix in the egg yolks. In a small bowl, mix cake flour and corn starch. Use a sifter to sift the flour into the bowl with the cream cheese and egg yolk mixture. Use a whisk to mix until fully incorporated.
• Whip egg whites in a clean bowl using the medium setting on a stand mixer or low on a hand-held mixer. Add in the cream of tartar and beat until the egg whites start to foam. Turn the mixer speed up to high and add in the sugar one teaspoon at a time until fully incorporated. Beat on high for approximately 5 minutes or until you achieve stiff peaks of meringue.
• Fold the meringue into the cream cheese and egg yolk mixture in thirds, being careful not to overmix.
• Lightly grease a 6"x3" or 7"x3" baking pan and insert a piece of baking parchment on the bottom. Gently pour the cheesecake batter into the tin, then use a spatula to lightly tap the top to even it out.

Baking

• Preheat oven to 350F. Put cake tin in a larger baking pan and fill the larger pan with hot water up to 1/2 inch deep. Bake at 350F for 25 minutes. Turn oven down to 300F and bake for 45-50 additional minutes, until the top begins to turn a golden brown. Immediate turn out the cheesecake. Allow to cool on the counter for 20 minutes, then refrigerate for at least 3-4 hours before serving.

To Finish

• Mix a spoon of honey or apricot jam with 1 tsp of water, microwave for 15 seconds, and mix. Use a basting brush to brush the apricot or honey over the top of the cheesecake. Alternatively, once the cheesecake has cooled completely (at least 3-4 hours), use a sifter to sprinkle powdered sugar over the top.