Souffle Cheesecake

Ingredients

• 1 cup (240g) cream cheese, softened at room temperature
• 2 tablespoons (30g) unsalted butter, softened at room temperature
• ⅓ cups (80ml) whole milk
• 3 eggs, yolks and whites separated
• ½ cups (100g) sugar, divided
• ¼ teaspoons (2g) kosher salt
• ½ cups (60g) all-purpose flour, sifted
• 1 tablespoon (15ml) lemon juice

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