Japaense Souffle Cheeseckae

This is my best favorite cheesecake in the world. Moderately rich but very light and moist.  Apparently, this cheesecake was originally created in Japan. Thanks to Rumi Kojima's recipe, we could satisfy our craving for this cake at home. It just took longer to bake it in the oven (about 45 - 50 minutes to brown the surface and 45 - 60 minutes to let it stay in the oven that has been turned off) more than it was instructed but the final result was just divine.To my surprise, this cake does not contain flour or baking powder but just a little corn starch, cream cheese mixture, custard and meringue. What a guiltless desert!

                                                                                                            

This is approved by our little man who says "oishii!"

Here is the adjusted (simplified) recipe from Rumi's book:

(A - Meringue)
Egg white from 3 large eggs
55 g sugar

(B - Cream cheese mixture)
300 g cream cheese, room temprature
45 g butter, unsalted

(C - Egg custard)
20 g granulated sugar
Egg yolk from 3 large eggs
11 g corn starch
150 g milk

1. Put baking paper in a cake pan, all around and at the bottom.
2. Separate egg white and yolk and chill the egg white in the freezer.
3. Melt butter and mix well with cream cheese (B).
4. Mix sugar, egg yolk and corn starch (sifted) in a bowl and pour in hot milk (microwaved 40 - 50 seconds) to mix all quickly and pour it into a double boiler.
5. In a low-medium heat, heat the custard until it thickens a little bit (don't over heat! (C)).
6. While the custard is warm, pour into the cream cheese mixture to mix all well (B & C) 
7. (normally, I preheat the oven at this time to 340 F)
8. Take out the egg white from the freezer and whip it by gradually adding sugar in 3 steps (A).
9. Fold the meringue (A) into the cream cheese and custard mixture (B&C) and beat by spatula about 65 - 70 times.
10. Pour the batter into the cake pan and place it in baking paper on the baking tray.
11. Pour in the hot water into the baking tray until 1/2 inches high.
12. Bake about 45 minutes at 340 F and turn it off to let the cake stay and continue to bake for       another 45 - 60 minutes.
13. After baking, chill the cake in the fridge right away. Don't try to take the cake out of the pan     until the cake completely cools and chills in the fridge.