Japanese Souffle Cheesecake｜HidaMari Cooking

Freshly baked, it is soft and fluffy and very tasty!
▷Ingredients（φ15cm）:
200 g cream cheese
20 g sweetened condensed milk
10ml lemon juice
20g vegetable oil
50 g milk
3 egg yolks
30 g cake flour
3 egg whites
50 g sugar
powdered sugar　
Unsalted butter
▷How to make：
1. Knead cream cheese until soft, add sweetened condensed milk, lemon juice, sesame oil, and milk, in that order, and mix well.
Add 3 egg yolks and mix well. 2. Sift the flour and add it to the mixture, then strain the cheese mixture.
3. Spread cold unsalted butter on a cookie sheet and sprinkle with powdered sugar.
4. Beat the egg whites with half of the sugar. When the foam becomes fine, add the remaining sugar and make a meringue.
5. Add half of the meringue mixture to the cheese mixture and mix until incorporated. Add the remaining meringue and mix until incorporated.
6. Pour the mixture into the molds, cover with hot water, and bake in a preheated oven at 200℃ for 20 minutes, then reduce the temperature to 130℃ and bake for 40 minutes.
7. After baking, remove from heat and leave in the mold for 10 minutes.
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I used an automatic translator, so I apologize if there are any mistakes.