French Japanese cheesecake

For ➍ cakes
180 g milk
260 g Philadelphia cream cheese
240 g egg yolk
4 g zest of lime
80 g patisserie flour (T45)
80 g potato starch
530 g egg white
160 g granulated sugar
butter

Heat the milk with the Philadelphia, add the egg yolk and the lime zest.
Sift the flour and the potato starch, stir into the milk mixture. Beat the egg whites with the gradually added sugar into meringue. Gently stir it into the milk preparation.
Butter 4 small baking tins, sprinkle with flour. Fill each dish with 400 g of the batter, bake for 90 m at 140°C.

Remove from the mold, immediately cover with kitchen foil.
A variation on Japanse cheesecake by French chef Yannick Alléno.
Classic Japanese cheesecake recipes here.