Let's Make: Japanese Soufflé Cheesecake (和風スフレチーズケーキ) - Aka The Jiggle Cheesecake - The Cloud Cheesecake - The... Uh, Cotton cheesecake? (just, no)

Ingredients: 

180 g Cream Cheese

30 g Butter

50 g Whole Milk

35 g All-Purpose Flour

10 g Corn Starch

2 g Salt

75 g Egg Yolks

125 g Egg Whites

50 g Sugar

Instructions:

Prepare 15 cm cake pan by greasing and lining the top and sides with parchment paper.

In a medium saucepan add whole milk, cream cheese, and butter. Melt over a medium heat, stirring constantly. Set aside to cool to room temp. Once cool add egg yolks, one at a time, whisking to combine.

Sift in all-purpose flour, and corn starch. Stir to combine.

In the bowl of a stand mixer add your egg whites and salt. With a whisk attachment begin to beat on medium-high speed. Add your sugar a little at a time. Whisk until soft peaks are attained (wiggly tip stage :).

Preheat oven to 180º C (350º F).

Add your wet ingredients to the egg white mixture and gently folding till no more egg whites are visible.

Pour mixture into prepared cake pan. And using a bain-maire add hot water to a depth of 1.25 cm (1/2") around the cake pan (if using a springform or loose bottomed pan, cover the sides with 2 layers of aluminum foil to prevent water penetration).

Decrease oven to 160º C (320º F). Bake for 35 minutes, add hot water if necessary, rotate pan, and bake for another 35 minutes. 

Turn off oven and allow to rest for 45 minutes to 1 hour. A cake test with a skewer might have crumbs on it, but you don't want to see any batter. It's such a delicate cake that I never had one come out "clean".

Flip it out of the cake pan, remove parchment, enjoy it's wigglyness and eat while still warm. Which is easy!