Japanese Souffle Cheesecake

Ingredients: (20cm diameter round cake mold)
200g cream cheese
5 eggs
100g cream
130g plain yoghurt
50g cake flour
80g sugar
20g lemon juice

Preheat the oven to 170C/338F
Water bath method
Bake at 160C/320F for 20 minutes
then reduce the temperature to 120C/248F, bake for 60 minutes


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#lemoncheesecake #Cheesecake #JapaneseCheesecake #soufflecheesecake #cottoncheesecake


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