Souffle cheesecake ｜ Cook kafemaru's recipe transcription

Place the cream cheese in a heat-resistant bowl and heat in a 600 W microwave for 1 minute.
Mix until smooth.

Add granulated sugar to 1 and mix.
Add egg yolks one by one and mix each time.
Add warm milk in several batches and mix each time.
Add cornstarch with shaking and mix further.
Strain with a strainer.

Put chilled egg whites in a bowl and whisk with a hand mixer.
Add granulated sugar in 3 portions and whisk well each time.
After whipping until the horns stand, slow down the hand mixer and whisk for 30 seconds to smooth the texture of the dough.

Add about 1/3 of the meringue to the bowl of 2 and mix to blend.
Mix with the rest of the meringue.

Pour the dough into the mold with the parchment paper.
Pour hot water into the top plate and bake in a 130 degree oven for 50 minutes.
Remove the heat and remove it from the mold.