Recipe Japanese Souffle Cheesecake [Super Fluffy _ Jiggly]

** Recipe (Mold size 16x7cm):
- 160g Cream cheese (Creamcheese)
- 20g unsalted butter
- Hot water
- 50ml milk (Milk)
- 40g Cake flour (Cake flour)
- 4 egg yolks
- 4 egg whites
- 1/4 Tsp Lemon juice (Lemon juice)
- 80g Sugar (Sugar)
- Hot water
- Bake at 160℃ for 20 minutes (Bake at 160℃ for 20 minutes)
- Wait 5 seconds (Wait for 5 seconds)
- Bake at 110 ℃ for 60 minutes (Bake at 110 ℃ for 60 minutes)
- Honey (Honey)