Japanese Soufflé Cheesecake. Yes it is called "Japanese" soufflé cheesecake. It is extra fluffy and jiggly when it is just baked. Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious.
Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake) My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes. — japanese cotton cheesecake recipe/ japanese cheese souffle recipe. The Japanese cheesecake is not like a chiffon cake where you want the cake to rise a lot and create lots of bubbles in the structure of the cake. You can have Japanese Soufflé Cheesecake using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Japanese Soufflé Cheesecake
- You need 250 g of Cream Cheese *cut into cubes.
- You need 1/2 cup of Cream.
- You need 1/2 cup of Milk.
- You need 2 tablespoons of Caster Sugar.
- You need 4 of Egg Yolks.
- You need 2 tablespoons of Lemon Juice.
- You need 1/4 cup of Plain Flour.
- It’s 1 tablespoon of Corn Starch Flour.
- Prepare 4 of Egg Whites.
- You need 1/4 cup of Caster Sugar.
- You need of Melted Butter for greasing the cake tin*.
It is light but still creamy and the bubbles remain very tiny. Learn to master this Japanese classic dish in your own home! Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top Japanese Cheesecake Recipe. scroll ⬇️to get the detailed recipe. Soufflé cheesecake is the Japanese take on cheesecake.
Japanese Soufflé Cheesecake instructions
- 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..
It's much lighter than the American or German version and not at all cheesy – the ideal cheesecake for cheesecake haters. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. This easy recipe with video has lots of tips and tricks. Learn the quick tips and tricks to nail this awesome recipe. 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.
