Souffle Cheesecake

Preheat the oven to 320 degrees F. Grease a 7-inch round cake pan, line the bottom and sides with parchment paper, and wrap the outside of the pan in a double layer of foil to keep water out.

In a heatproof bowl set over a pot of barely simmering water, melt 8 oz softened cream cheese and 1/4 cup unsalted butter together, stirring until smooth.

Whisk in 1/2 cup whole milk until fully combined, then remove from the heat and let cool slightly.

Whisk 4 egg yolks into the cream cheese mixture one at a time, then sift in 1/4 cup sifted cake flour and 2 tbsp cornstarch and whisk until smooth. Stir in 1 tsp lemon juice.

In a separate clean bowl, beat 4 egg whites with 1/4 tsp cream of tartar until foamy, then gradually add 6 tbsp granulated sugar and beat to soft, glossy peaks.

Fold one third of the whipped whites into the cream cheese batter to lighten it, then gently fold in the rest in two additions, keeping as much air as possible.

Pour the batter into the prepared pan, smooth the top, and set the pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan.

Bake for 65 to 70 minutes, until the top is golden and the cake jiggles slightly but is set. Turn off the oven, crack the door open, and let the cake cool inside for 30 minutes to prevent sudden collapse.

Remove the cake from the water bath, let it cool to room temperature, then refrigerate at least 3 hours before releasing from the pan. Dust with 2 tsp powdered sugar (for dusting) just before serving.