Soufflè cheesecake: just 7 ingredients for the fluffiest cake in the world!

This cake is the perfect combination of sponge cake and cheesecake!It is extra fluffy and jiggly when it is just baked. Japanese soufflé cheesecake is especially light and cotton soft and tastes so deliciousINGREDIENTS
200 g (7 oz) cream cheese, room temperature;
200 ml (7 oz) warm milk;
10 g (0.3 oz) sugar;
3 egg yolks;
30 g (1 oz) cornstarch;
3 egg whites;
50 g (1.7 oz) sugar.

METHOD
Preheat oven to 140C/285F. Cover 15 cm/5.9-inch pan with parchment.
Whisk cream cheese with sugar, yolks and cornstarch. Add warm milk and whisk until no lumps left.
Separately beat egg whites gradually adding sugar until soft peaks form.
Add egg white into cream cheese mixture, trying to leave as much air as possible. Pour into the pan and bake for 50 minutes. Let cool down completely before serving.
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