Japanese Souffle Cheesecake


This is a very popular cheesecake in Japan. It is very light in texture, yet it holds the creamy and richness from the cream cheese. It is an easy recipe and it's definitely not hard to make! You will never buy it once you've made it. In order to have it light and fluffy it is very important to select cake flour instead of plain flour.

Cream cheese 150g
Egg Yolk 45g
Condensed milk 75g
Cake flour 30g
Butter 45g
Milk 150g

Egg white 75g
Granulated sugar 60g
Salt 1.5g

Topping Suggestion:
Sweetened whip Cream 1 dollop
Mint Leaves (for decoration)
Preparation before making: - Sift the cake flour in a bowl - Let cream cheese soften to room temperature (easier to handle when it's soft) -Take out baking pan -Preheat oven to 180°C (356°F) Instruction: 1. In one bowl, whisk cream cheese until soft and fluffy. 2. In another bowl, beat the egg yolk until smooth. 3. Add condense milk into the beaten egg yolk and mix until smooth and pale yellow. 4. Add the sifted cake flour into the egg yolk mixture (Do not over mix it or else you'll end up with a dense cake) 5. Mix well, then add the batter into the beaten cream cheese in 3-4 portions. 6. Mix the cheese batter until smooth, again do not over mix the batter. Mix it slowly and gently. 7. Heat the milk in a pot with medium heat then add in the butter, melt the butter and mix the liquid. 8. Turn off the heat before the milk starts to boil. 9. Add the milk into the cheese batter (1/3 at a time) then mix until smooth. 10. Pour the remaining milk into the cheese batter and mix until smooth. 11. Strain the batter (optional) if you want a smoother texture of the cake. 12. To make the meringue you need to take a clean bowl and clean whisk/ electric whisk (any oil or dirt will never allow the egg white to stiffen) 13. Beat the egg white until it is slightly white and bubbly. 14. In 3-4 portions slowly add in the sugar and continue to beat the egg white until soft peaks form. 15. Add a small amount of meringue into the cheese batter (this is done to soften the cheese batter). 16. Slowly using a spatula fold the meringue (2-3 portions) into the cheese batter. (make sure you do not deflate the egg white or else the cake will not rise) 17. Pour it into a oiled cake pan (6 inch). 18. Add1/2 inch of hot water into the baking pan then put the cake into the pan. 19. Bake the cake at 160 ? (320°F) for first 15 mins. Then bake it at 170 ? (335°F) for the next 15 minutes . Lastly, bake at 180 ? (375°F) for 5 minutes. 20. Allow it to cool for at least 5 hours on a cooling rack after taking it out from the oven. Then you can decorate the cake however you like.


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