Coconut Souffle Cheesecake

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put the cream cheese, unsalted butter, and coconut milk in a bowl and mix over a double boiler (bain-marie) until smooth. Take off the hot water and mix in the egg yolks.
2. Sift the cake flour and corn starch into step 1 and mix, then strain through a fine sieve once more.
3. Add the lemon juice to the egg whites and whip. Mix in the allulose powder one third at a time to make a slightly stiff meringue.
4. Fold the meringue into step 2 one third at a time to make the batter. Line a cake pan with parchment paper and pour in the batter.
5. Pour hot water into a large pan, set the cake pan in it as a water bath, and bake in an oven preheated to 150°C for 30 minutes.
6. Remove from the cake pan, peel off the parchment paper, and finish.