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Japanese Souffle Cheesecake recipe

This Japanese souffle cheesecake is very airy like biting into a cloud It took me a few times to succeed and I tested with different methods and this recipe obtains the best result. Using cold egg whites is very crucial in this recipe as it would create a finer and fluffier texture of the cake. Thank you for watching and I hope you enjoy the video☺ Please give it a try and share with your family and friends. ♥ Subscribe, like, comment and share ♥ Instagram:   / missevasweets   Facebook:   / missevasweets   ↓ Very Jiggly, fluffy and soft Japanese souffle cheese recipe ↓ ►Ingredients (for a 6-inch cake): Cream Cheese 130g Butter 35g Milk 50ml 3 Egg Yolks Cake Flour 30g Cornstarch 10g 3 Egg Whites Sugar 60g Extra softened butter for greasing the mold ►日式芝士蛋糕 份量: 一個6吋蛋糕 忌廉芝士 130克 牛油 35克 牛奶 50毫升 蛋黃 三個 低筋麵粉 30克 粟粉 10克 蛋白 3個 細砂糖 60克 額外室溫牛油(用作塗模具) ♦ Feel free to add subtitles for my videos if you would like to share to people who don't know the languages. Your effort will be appreciated :)Thanks in advance! Use this link to add subtitles: http://www.youtube.com/timedtext_cs_p... ▲Unauthorized theft of the videos or secondary editing and re-upload of the videos is prohibited. #japanesecheesecake #soufflecheesecake #cottoncheesecake #missevasweets