Japanese soufflé cheesecake with yuzu-caramel sauce

Method

1. Heat the oven to 210°C/190°C fan/gas 6½. Grease and line the cake tin, then place it in the centre of a large sheet of foil and wrap the base and sides well to ensure it’s watertight.
2. Put the butter, cream cheese and milk in a large saucepan over a low heat. Heat and stir until  completely smooth and combined, then remove from the heat.
3. Sift the flour and cornflour into the cream cheese mixture and stir to combine. Add the egg yolks one by one, stirring between each addition. Add the egg whites to the bowl of a stand mixer with a whisk attachment and whisk to stiff peaks – the tips don’t flop over when you lift out the beaters. Gradually beat in the sugar until you have a stiff, glossy mixture. (You can do this in a regular bowl with an electric whisk – make sure the bowl is spotlessly clean.)
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4. Gently fold the whipped egg whites into the cream cheese mixture using a large metal spoon in figure-of-eight motions, then pour it into the tin. Place the tin in a deep roasting tray and boil the kettle. Pour enough boiling water into the tray to come halfway up the sides of the tin. Carefully transfer the tray to the oven, close the door and immediately turn the heat down to 150°C/ 130°C fan/gas 2. Bake for 45-50 minutes.
5. Meanwhile, make the sauce. Add the sugar and 2 tbsp water to a small saucepan over a low-medium heat. Cook until the sugar melts and turns a dark amber, swirling the pan rather than stirring the contents. Working quickly, whisk in the double cream followed by the butter (take care, it might splutter). Leave to bubble for a minute before stirring in the yuzu juice, then set aside.
6. The cheesecake is ready when the top is browned but it’s still a bit jiggly in the middle and feels springy to the touch. Leave it to cool before transferring to a serving plate and slicing. Drizzle over the sauce to serve.