Butter the inside of the mold, and line with parchment paper (the parchment paper should stick out). Sift the cake flour, and separate the egg yolks and whites.
Boil water in a pot that the bowl will fit on. Preheat the oven to 150°C.
Put cream cheese, butter, half of the granulated sugar, and lemon juice, and mix on the double boiler from Step 2 until softened.
Add the egg yolks, yogurt, and cake flour into the bowl from Step 3 in that order, and mix well. Make sure the batter is warm.
Warm heavy cream and milk in a pot just before it's too hot to touch. It should not be cold.
Add milk mixture from Step 5 into the bowl from Step 4. Take it off of double boiler when the batter becomes smooth.
In the bowl of egg whites, add the rest of granulated sugar and whip to form soft peaks. Do not whip too much.
Add 1/3 of meringue into the bowl from Step 6 and mix lightly with a whisk. Mix in another half of the meringue.
Then, put the batter into the bowl with the meringue, and whisk softly until the meringue is mixed well with the batter.
Switch to a spatula, and fold well from the making sure the batter on the bottom is mixed in well.
Pour the batter into the mold. Stroke the surface lightly with a whisk to even it out. Put it in a 150°C oven.
Pour hot water on the baking sheet, and bake in a water bath for 50 minutes. When the surface becomes the desired color, cover with aluminum foil.
Brush with your favorite jam when it's done baking. I mixed 20 g of apricot jam, 3 g of lemon juice and 1 portion of simple syrup.
If the surface cracks, don't worry as the cake will naturally deflate.
If you use milk instead of heavy cream, the batter will be too soft, will not keep the shape, and the surface will crack.
Story Behind this Recipe
I wanted to make mousse-like cake.
Make sure not to cool the batter until you add the egg whites. It's important to finish the soufflé while its warm. You will bake a perfect soufflé if you keep this in mind. Baking time will differ from oven to oven. My 18 cm mold is on the small side.