Japanese soufflé cheesecake

Method

1. Rub 1 tbsp butter around the inside of the cake tin using kitchen paper. Cut 2 long, 5cm-wide strips of baking paper and put them in the base of the tin forming a cross, with the ends overhanging the edges (this is used to lift the baked cheesecake out). Cut a circle of baking paper for the base and a strip for the edge and use them to line the tin.
2. Add the cream cheese, caster sugar and vanilla extract to a saucepan over a low heat and cook for 3-4 minutes, stirring, until smooth. Allow to cool.
3. Heat the oven to 165°C/gas 4½ (don’t use the fan). Whisk the batter ingredients together gently, then add the cheese mixture a ladle at a time, whisking between each addition, until the batter looks like custard.
4. For the meringue, put the egg whites and cream of tartar in a large, very clean mixing bowl and whisk until soft peaks form (the tips will flop over when you lift out the beaters). Add the caster sugar, 1 tbsp at a time, whisking well after each addition, then continue whisking until stiff and silky smooth. Gradually fold 2 tbsp meringue into the batter. Repeat this 4 more times, then add any remaining meringue to the batter and incorporate very gently, trying to lose as little air as possible.
5. Fill a deep roasting tray halfway with boiling water and put it in the oven. Pour the cake mixture into the lined cake tin, stand it in the hot water and bake for 25 minutes. Reduce the temperature to 120°C/gas 1 and open the oven door for 30 seconds. Close the door and bake for another hour. Turn the oven off, wait 5 minutes, then open the oven door and keep it wedges open to allow the cake to cool slowly for another hour.
6. Remove from the oven, then remove the cake tin from the water. Carefully lift the cheesecake out of the tin using the paper strips.