This is it! Japanese Souffle Cheesecake. Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious. If you have been a Chopstick Chronicles reader, you would have known that I love baking and was in a baking club when I was a high school student (every student in Japan must be in a n after school club…. This fluffy and moist Japanese Cheesecake using meringue is very popular in Japan.
This cheesecake has an air-y almost cottony texture all in cheesecake form! The texture comes from the way the egg whites are beaten into fluffy soft peaks and then folded into the cream cheese mixture to form the batter. The air bubbles then bake up leaving it nice and light and. You can cook This is it! Japanese Souffle Cheesecake using 8 ingredients and 11 steps. Here is how you achieve that.
Ingredients of This is it! Japanese Souffle Cheesecake
- You need 3 1/2 Tbsp of unsalted butter (50g).
- It’s 4 oz. of sliced cheddar cheese.
- Prepare 1/2 cup of Milk.
- Prepare 1 Tbsp of honey.
- You need 3 of Eggs, separate yolk and white.
- You need 3 Tbsp of cake flour.
- Prepare 1/2 cup of granulated sugar (90 g).
- You need to taste of Vanilla extract.
As you can guess from the name, it is a light and airy soufflé-like dessert as opposed to dense and thick American cheesecake. We make this amazing Japanese Cheesecake every weekend. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé!. Japanese Souffle Cheesecake [Super Fluffy & Jiggly.
This is it! Japanese Souffle Cheesecake instructions
- ＊Tips＊ :Place the parchment paper on a round 7 inch cake pan. :Sift the flour. :Preheat oven to 320F (160C). :Prepare boiling water for the water bath. :Dry all baking tools. :Measure all ingredients before starting..
- Melt the cheese in milk. Turn off the heat, add butter and honey, then stir till melted. Set aside..
- Beat egg white with electric mixer till its a dense foam. Beat 3 min at high speed, add sugar, then 45 sec at low to medium speed..
- Add yolk into cheese mixture a third at time. Mix well..
- Add the flour into the cheese mixture until well mixed. Add vanilla oil to taste..
- Mix the meringue into the cheese mixture a third at a time..
- Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!)..
- Bake in a water bath for 20 min. Reduce the heat to 280F (140C), and bake it another 40min. If the top starts to brown, cover with aluminum foil..
- Cool down in the oven for 30 min. then remove from the pan, if it is touchable..
- If using apricot jam, mix 1 tsp jam and 1 tsp warm water. Brush it over the top. Or you may sprinkle with powdered sugar. Please leave the cheese cake in the refrigerator at least for a day..
- Yummmm! Silky smooth! Enjoy (o´∀｀o).
This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any other cheesecakes. After reading hundreds of recipe requests from the readers, Nagi told me that there were quite a few recipe requests that fell under my expertise, i.e. This will help you take the cake off the baking pan more easily. Unlike NY Cheesecake, this has the souffle aspect of it (which is why it's called Souffle Cheesecake in Japan)… so the eggs are a big part of this cake.