Melts in Your Mouth Sweet Cheesecake Souffle - cream cheese

Method

• If you are using a mold with a removable bottom, cover the bottom with aluminium foil so that the water in the water bath won't seep in.
• I baked it like this.
• Cut out a piece of parchment paper to fit the bottom, Brush the bottom with oil or spray non-stick cooking oil to secure.
• Separate the eggs into whites and yolks.
• Sift the flour.
• Put cream cheese in a bowl and cover with plastic wrap.
• Microwave to soften so that it's easy to mix.
• Preheat the oven to 160C.
• Boil the water.
• Add half the sugar to the softened cream cheese.
• Add egg yolks, cream, yogurt and lemon juice and mix some more.
• Add flour, and pass the mixture through a sieve.
• Add the remaining sugar to the egg whites in 2 to 3 batches while beating until it becomes a meringue with soft peaks.
• Add the meringue to the batter from Step 6 in 2 to 3 batches, folding it in.
• When the batter is mixed, pour it into the mold.
• Place the mold in a baking pan, and add boiling water to the pan so that it comes halfway up the sides of the cake mold.
• Bake in a preheated 160C oven for 40 minutes.
• If it seems like it is going to get burned, cover the top with aluminum foil.
• The cake is puffy when it comes out of the oven, but will soon deflate.
• The cheesecake is very soft when it's fresh out of the oven, so leave until it has completely cooled down.
• Once it cools, it's OK to remove the mold!
• When the cheesecake has cooled, glaze the top with apricot jam diluted with water or the similar.
• The cheesecake will look like a store-bought one.