Japanese Soufflé Cheesecake
A light, fluffy, and jiggly cheesecake made with whipped egg whites for a cloud-like texture.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 250 grams Cream cheese
- 50 grams Unsalted butter
- 100 milliliters Whole milk
- 6 units Large eggs, separated
- 60 grams Cake flour
- 20 grams Cornstarch
- 140 grams Granulated sugar
- 1 tablespoon Lemon juice
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
Instructions
- 1
Preheat your oven to 160°C (320°F) and line an 8-inch round cake pan with high parchment paper walls to allow for the rise.
- 2
In a double boiler over simmering water, melt the cream cheese, butter, and milk together until completely smooth and lump-free.
- 3
Remove from heat and whisk in the 6 egg yolks one by one, followed by the vanilla extract and lemon juice.
- 4
Sift the cake flour and cornstarch into the cheese mixture and whisk gently until just combined; strain through a fine-mesh sieve for ultimate silkiness.
- 5
In a separate clean bowl, whisk the egg whites with cream of tartar, gradually adding sugar until soft peaks form (do not over-beat to stiff peaks).
- 6
Gently fold one-third of the meringue into the cheese batter to lighten it, then fold in the remaining meringue using a spatula in a circular motion to preserve air.
- 7
Pour the batter into the prepared pan and place the pan into a deep baking tray filled with 1 inch of hot water (bain-marie).
- 8
Bake at 160°C for 20 minutes, then reduce to 140°C for 40-50 minutes, then turn off the oven and leave the door ajar for 15 minutes to prevent collapsing.
Ratings & Reviews
No ratings yet
