Sriracha Honey Japanese Cheesecake

Method:

1. Heat oven to 325degrees
2. Mix Kikkoman® Sriracha Hot Chili Sauce and honey together pour into a piping bag and set aside
3. Wrap outside springform pan tightly with foil and line the bottom of pan with parchment paper
4. Combine cream cheese, milk, Kikkoman® Less Sodium Soy Sauce, and butter in a double boiler until combined and smooth.
5. Beat egg whites and cream of tartar until foamy and slowly add remaining sugar until stiff peaks form.
6. Gently fold the eggs whites and cream cheese mixture together.
7. Pour batter into the spring form pan.
8. Draw swirl lines with the honey mixture on top of cheesecake batter.
9. Pull a chopstick across the swirls to make a pattern.
10. Place pan in another hotel pan and fill the hotel pan with boiling water till it comes up half the height of the spring form pan.
11. Bake for 50-60 minutes.
12. Turn oven off and let cheesecake rest in the oven for 15min.
13. Remove the cheesecake and let it cool completely at room temperature.  Refrigerate for at least two hours before serving.