Japanese Souffle Cheesecake

Trying out this recipe since hubby keeps on asking for a cheesecake. It turns out great and nice but too moist. The wet base of this cheesecake reminds me of the texture of 'Japanese tauhu'.

Recipe (adapted from The Little Teochew)--I make 6 muffins

125g cream cheese
60ml milk
40ml canola oil (I replace it with vegetable oil)
3 egg yolks
40g caster sugar
20ml lemon juice
30g conflour, sifted
3 egg whites
70g caster sugar (I use 60g)

Method

1. Preheat oven to 150°C.
2. Place a large tray of hot water inside the oven (just below the shelf where the cheesecakes are to be baked).
3. Soften the cream cheese with milk and oil in a bowl placed over simmering water, or in a double-boiler. Whisk it until smooth, remove from heat and let cool until lukewarm.
4. Beat egg yolks with 40g caster sugar until combined, then beat in lemon juice. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted cornflour, mix it well. 
5. Beat egg whites until foamy. Then gradually beat in 70g caster sugar, spoonful by spoonful, until firm but just under stiff peaks stage.
6. Fold 1/3 of egg white mixture into the cheese mixture until thoroughly mixed in. Repeat 2 more times with the remaining egg white mixture.
7. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim.
8. Bake for 40 minutes (top lightly browned) -- I think I need to bake for extra 8 minutes next time cos I'm using silicone bakeware so the base won't be wet.