Japanese Souffle Cheesecake recipes
Ingredients
- 8 ounces cream cheese, room temperature
- 5 large eggs, room temperature and separated
- 1/4 cup unsalted butter, room temperature
- 1/2 cup milk
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour (rice flour for gluten-free)
- 2 tablespoons cornstarch
- 1/4 teaspoon cream of tartar (optional)
- 1/2 cup sugar, divided
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