Japanese Souffle Cheesecake Sheet Bake

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 8 oz cream cheese
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 4 large eggs
• 1/2 cup cake flour
• 2 tbsp cornstarch
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp powdered sugar
• 1 cup fresh berries

Instructions

1. 1Preheat the oven to 320°F and line a quarter-sheet pan or 9-by-13-inch rimmed pan with parchment, leaving overhang on the long sides.
2. 2Separate the eggs, placing the whites in a clean large bowl and the yolks in a medium bowl; keep the whites cold until ready to whip.
3. 3In a saucepan over low heat melt the cream cheese, milk, and butter together, whisking until completely smooth and free of lumps, then remove from heat and cool 5 minutes.
4. 4Whisk the egg yolks into the warm cream-cheese mixture one at a time, then sift in the cake flour and cornstarch and whisk until silky.
5. 5Stir in the lemon juice and vanilla until the batter is fragrant and uniform.
6. 6Whip the egg whites with an electric mixer on medium-high speed, gradually adding the granulated sugar, until soft glossy peaks form that hold their shape but are not dry.
7. 7Gently fold one-third of the meringue into the yolk batter to lighten it, then fold in the remaining meringue in two additions until no white streaks remain; the batter should be airy and pale.
8. 8Pour the batter into the prepared pan and smooth the top; tap the pan lightly on the counter to release large air bubbles.
9. 9Bake 35 to 40 minutes until the top is lightly golden, the center jiggles only slightly like set custard, and a toothpick comes out mostly clean.
10. 10Cool the pan completely on a rack, then chill at least 1 hour. Dust with powdered sugar, lift out, cut into 6 squares, and top with fresh berries just before serving.