Place cream cheese in a bowl and gently beat.

Add the amount of whipped cream and mix well.

Beat in egg yolks one at a time.

Add plain yogurt and mix. I used fresh cream yogurt, but fresh cream yogurt is sweeter than plain yogurt. If you use plain yogurt, add about 15g more sugar when making meringue.

Add cornstarch and mix well.

Sieve the cream cheese dough and knead it gently, crushing it with a spoon.

Whip the egg whites little by little with sugar and lemon juice to make meringue. Whip the meringue to 70 to 80 percent so that the tip of the beak is stretched. If you meringue it 100% firmly, the cake will sink or the surface will crack.

Add meringue 3 to 4 times and mix little by little. At this time, the surface comes out smooth when the meringue is not lumped or clumped.

Cut the 1.5cm thick Genuwaz into a mold.

Pour the cream cheese dough and beat the mold several times on the floor bubbles. Place the mold in a well-watered oven pan (about 1/3 of the mold). Bake in a preheated oven at 160 degrees for 50 minutes and then at 180 degrees for 10 minutes. If your oven has a strong upper color, bake it at 160 degrees for an hour.

Don't take it out as soon as it's done. Open the oven door half way and take it out after about 10 minutes. If you take it out right away, you can collapse. Moist and soft cream cheese souffle cake complete. It looks more delicious and pretty when the top is brown, but our oven doesn't come out darkly when baked with souffle, so the top is white. Doesn't it look calm? Cool the finished souffle cake for 30 minutes at room temperature in a mold, and then cool it in the refrigerator, too. If you hastily separate it from the mold, the cake will be ruined.

I think souffle cakes are really artistic when they are cut with a knife or fork. It's ideal to eat it after a day or so, but if you're impatient like me, leave it in the refrigerator for at least four to five hours to make it hard and then eat it.