Cheese souffle>

Ingredients （7-inch round cake pan） 100g cream cheese at room temperature 100g Mascarpone 15g granulated sugar 35cc fresh cream 3 egg yorks at room temperature 25g butter plus more for the pan at room temperature 15g shifterd Flour 25cc MILK 50cc lemon juice 3 Egg whites at room temperature 30g granulated sugar

How to make

Prepare butter a 7-inch round cake pan and line it with a round of parchment paper cut to fit. Preheat the oven to 300°F (150°C). Put cream cheese into the bowl. Knead it by Rubber spatula until cream.(Knead it) Stir it incorporating as much air as possible until light. Add butter and granulated sugar mixed it. Beat the egg yolks until smooth. Add it and stir until cream Add shifterd Flour little by little and stir it soft. Mixed fresh cream and milk little by little. Add lemon juice and mixed it. In another bowl beat the egg whites until soft peaks form. Add granulated sugar little beating until the peaks are stiff Gently fold the whites into the cream cheese mixture. Pour the batter into the prepared pan. Put it on the oven plate. Pour water 80% of oven plate. Bake for 50 minute.