Japanese Souffle Cheesecake

Line the cake pan with parchment paper
Separate the eggs and place the egg white back into the fridge. Place cream cheese, butter and whipping cream in a bowl
Heat a pot of water on high heat and preheat the oven to 250℉
Once there are small bubbles in the water, turn the heat to low and place the cream cheese bowl on top
Whisk until everything is mixed together with no lumps
Add in the egg yolks and mix quickly to prevent curdling
Take the mixture off the heat, sift in cake flour and mix until smooth
Pour the hot water into a oven safe dish for water bath
Take the egg white out of the fridge, splash some lemon juice
Use hand mixer or standing mixer start mixing on medium
Once there are bubbles in the egg white, add 1/3 of the sugar, continue whisking
Add the rest of sugar slowly until all of sugar are mixed in
Whisk until the egg white is at soft peak stage. The tip of egg white should curve a bit on the whisk
Mix 1/3 of the egg white mixture to the cream cheese mixture and mix
Fold rest of egg white into the cream cheese mixture.
Once everything is incorporated, place mixture into the pan and use your hand to tap on the bottom to get rid of some air bubble.
Place the cake pan into the water bath from earlier
Bake for 1 hour
Turn to broil for 1 min for colour on top (it heats up quick, don't burn it)
Let the cake cool completely before taking it out of cake pan
Either serve immediately or firm up in fridge. It will last up to 1 week.