I must be down with cheese-fever.

The symptoms include an insatiable craving for cheese, the incorporation of cheese into every single recipe, and devouring anything remotely related to cheese that has been placed in front of me.

The cure? BAKE AND COOK CHEESE RECIPES.

Here's a baked soufflé lemon cheesecake recipe which I've translated, originally posted by Eko-san (ありがとうございました！). This cheesecake rises and puffs up proudly like a well-done soufflé when its baking and just brought out from the oven. The Japanese refer to a soufflé cheesecake as a soft cotton cheesecake, and the name truly speaks for itself. It is soft and fluffy, infused with fresh lemon juice to counter the heaviness of the cheese, making it light and leaves you craving for more.

LEMON SOUFFLE CHEESECAKE RECIPE
Equipment: 6-inch Cake Pan
Servings: 6

Ingredients
[For Cheesecake Base]
200g of Cream Cheese
50ml of Fresh Milk
40g of Caster Sugar
3 Egg Yolks
A few drops of Vanilla Essence
2 Tablespoons of Lemon Juice

[For Meringue]
3 Egg Whites
50g of Caster Sugar

Instructions
[For Cheesecake Base]
1. By gradually pouring the milk into the cream cheese, whip the mixture until it is thoroughly blended.
2. Add the caster sugar and mix until the sugar dissolves.
3. Add one egg yolk at a time into the batter, mixing it well with a balloon whisk.
4. Add the lemon juice and vanilla essence, and mix well.

[For Meringue]


[Putting it together]
1. Add 1/3 of the meringue into the cheesecake base and mix well with a balloon whisk.
2. Add the remaining meringue into the batter and gently fold until everything has been incorporated.
3. Pour the batter into a lined cake pan and bake in an oven preheated to 180 degrees celsius for 40 minutes. (At the thirty minute mark, check on your cake. If the top starts to burn, cover with aluminum foil and allow the cake to continue cooking until it is done.)
4. Allow to cool before serving. You can also choose the chill it in the fridge.