Japanese Souffle Cheesecake

1 ➧ 160g Cream cheese 
2 ➧ 20g Unsalted Butter
3 ➧ Hat Water warm cream cheese and unsalted butter then mix well,
4 ➧ 50ml Milk mix well
5 ➧ 40g cake flour then mix well
6 ➧ 4 Egg Yolks mix well
7 ➧ 4 Egg Whites 1/4 Tsp lemon juice 80g Sugar mix with hand mixture until floppy,
8 ➧ Yolks mixture + whites egg floppy mixture mix Gently then Pour the mixture into a cake baking pan and place a tin pot under it. Pour the hot water in it and then bake at 110°C  for 60 minutes.

Recipe Credit by @ Nino's Home