Moist Mini Cheesecake

By liliaturcin5

Soufflé cheesecake: so moist and fluffy!
3 slices of castella or sponge cake
250 g of cream cheese;
3 egg yolks;
160 g of cream;
2 tablespoons of milk;
1 teaspoon of lemon juice;
30g of flour;
3 egg whites;
45g of sugar

Preheat the oven to 160C (320F).
Use a mixer to beat together the cream cheese, powdered sugar, egg yolks, cream, milk, lemon juice and flour.
Separately beat the egg whites until frothy, add the white sugar and continue beating until stiff peaks form.
Fold egg whites into cream cheese batter.
Crumble the castella cake and press into the bottom of a 20 cm (8 inch) springform pan, lined with parchment paper.

Pour the cheese batter on top of the crust.
Wrap the bottom of the pan with aluminum foil and place it in a tray filled with hot water.
Bake for 1 hour. Cool completely and serve decorated with lemon slices and sprinkled with powdered sugar.