Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, japanese soufflé cheesecake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a.
Japanese Soufflé Cheesecake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Japanese Soufflé Cheesecake is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook japanese soufflé cheesecake using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Soufflé Cheesecake:
- Get 250 g Cream Cheese *cut into cubes
- Make ready 1/2 cup Cream
- Get 1/2 cup Milk
- Take 2 tablespoons Caster Sugar
- Take 4 Egg Yolks
- Get 2 tablespoons Lemon Juice
- Prepare 1/4 cup Plain Flour
- Take 1 tablespoon Corn Starch Flour
- Take 4 Egg Whites
- Prepare 1/4 cup Caster Sugar
- Make ready Melted Butter for greasing the cake tin*
Learn the quick tips and tricks to nail this awesome recipe. Have you tried Japanese cheesecake before? Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. The cake is less sweet than a regular cheesecake, resulting in fewer calories and making it a must-have dessert for those watching the scale.
Instructions to make Japanese Soufflé Cheesecake:
- I used a 18cm Springform Cake Tin. 20cm Tin is also OK. *Note: Most Springform Cake Tins are not deep enough to bake ‘Soufflé Cheesecake’. Please read how to prepare the tin below.
- Preheat oven to 150°C. Line the base and sides of a 18cm springform cake tin with baking paper. The baking paper on the sides need to be at least 12cm in height.
- You need to prepare the cake tin just like Soufflé dish. To help the cake to raise well, butter the baking paper on the sides. Add a small amount of Caster Sugar to coat the sides, shaking out any excess.
- Cover the bottom of the cake tin with foil so that water won’t get into the cake tin, and place the cake tin in a roasting pan.
- Place Cream Cheese, Cream and Milk in a large heat-proof bowl. Heat in the microwave for 1 minutes, mix with a whisk, heat for 1 minute again, then mix well until smooth. Cool slightly.
- Add 2 tablespoons Caster Sugar and Lemon Juice, mix to combine, then add Egg Yolks and mix well. Sift in Plain Flour and Corn Starch Flour, and combine well.
- In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar beating well until thick and glossy and sugar is well dissolved. Fold in the egg white into the mixture and combine well.
- Pour the mixture into the prepared cake tin and smooth the surface. Pour boiling water into the roasting pan. Bake for 60 minutes or until cooked through. If the top is getting too dark, cover with a sheet of foil.
- Turn off the oven. Leave cheesecake in the oven, with the door ajar, for 1 hour to cool slowly. I recommend to let the cake cool in the tin. When it is cool (room temperature), take out from tin. Place in the fridge to chill for better texture.
Here, the cake has just a hint of lemon. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream. Soufflé cheesecake is the Japanese take on cheesecake. It's much lighter than the American or German version and not at all cheesy - the ideal cheesecake for cheesecake haters. After baking a batch of Oreo Cream Cheese Buns, I was left with half a block of cream cheese.
So that’s going to wrap this up for this special food japanese soufflé cheesecake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
