Japanese Soufflé Cheesecake. 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. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes.
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. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. You can have Japanese Soufflé Cheesecake using 11 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Japanese Soufflé Cheesecake
- It’s 250 g of Cream Cheese *cut into cubes.
- You need 1/2 cup of Cream.
- It’s 1/2 cup of Milk.
- Prepare 2 tablespoons of Caster Sugar.
- You need 4 of Egg Yolks.
- It’s 2 tablespoons of Lemon Juice.
- Prepare 1/4 cup of Plain Flour.
- Prepare 1 tablespoon of Corn Starch Flour.
- You need 4 of Egg Whites.
- It’s 1/4 cup of Caster Sugar.
- Prepare of Melted Butter for greasing the cake tin*.
This easy recipe with video has lots of tips and tricks. Japanese Cheesecake Recipe: Almost everything you need to know! Have you tried Japanese cheesecake before? Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.
Japanese Soufflé Cheesecake step by step
- 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..
When it is fresh from the oven, the cake is so soft that it jiggles like. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A My Cotton Cheesecake is perhaps not so jiggly as soufflé since I developed this recipe based on my old. After baking a batch of Oreo Cream Cheese Buns, I was left with half a block of cream cheese. Not knowing what to do with the leftovers, I tried googling for a suitable recipe to use it. This Soufflé Japanese Cheesecake has been made by many bloggers and is getting very popular.