Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, soufflé cheesecake. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Soufflé Cheesecake is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Soufflé Cheesecake is something which I have loved my whole life. They are fine and they look wonderful.
Soufflé Cheesecake is the one you're looking for. Soufflé Cheesecake originated in Japan and is The cake won't taste sour. Soufflé Cheesecake is not overly sweet, as with other Japanese cakes, but it still has a good enough. This fluffy, soufflé-style baked cheesecake is hugely popular in Japan for its moist and smooth texture that is far lighter than many baked cheesecakes.
To get started with this recipe, we have to first prepare a few ingredients. You can cook soufflé cheesecake using 8 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Soufflé Cheesecake:
- Get 2 Egg (medium)
- Make ready 50 grams & 30 grams Sugar
- Make ready 100 grams Cream cheese
- Make ready 2 tsp Lemon juice
- Take 2 tbsp Heavy cream
- Take 2 tbsp Cake flour
- Take 1 tbsp Corn starch
- Prepare 1 layer of the spongecake sliced into 3 layers Sponge cake
Japanese Souffle Cheesecake Recipe : A light and fluffy Japanese style souffle or cotton cheesecake that is light and air-y, melt in your mouth good and super easy to make! Japanese Cheesecake Recipe (Soufflé Cheesecake) with seven simple steps. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! These Japanese-style Souffle Pancakes are incredibly light and fluffy.
Instructions to make Soufflé Cheesecake:
- Preparation: Line the side of the cake mold with parchment paper, sticking out a little. Set the sponge cake at the bottom of the mold.
- Preparation: Heat the oven to 160°C. Pour hot (not boiling) water into the baking pan. I used a square sized baking pan that can fit the 15 cm cake mold since my baking pan is shallow.
- Preparation: If the cake mold has a removable base, wrap the base around with aluminum foil to prevent the hot water from seeping through.
- Separate the eggs yolks and whites.
- In a bowl, soften cream cheese and whisk with 50 g of sugar.
- If you wrap the cream cheese with plastic wrap and rub it in a little using the warmth of your hand, it'll soften very quickly.
- Add yolk, heavy cream, and lemon juice into the mayonnaise-like batter from Step 5 and mix well.
- Add the dry ingredients and mix well.
- In a different bowl, add egg whites and just a pinch of the 30 g sugar and beat together.
- Once it starts to stiffen, keep beating by gradually incorporating the rest of the sugar a teaspoon at a time.
- Rule of thumb: Beat until about the "stiff peaks" stage.
- Warning: Make sure there is no grease in your bowl or on your whisk when you beat the egg whites. Also, it's possible that the egg whites won't turn foamy if you add a lot of sugar all at once…
- Fold the meringue from Step 10 into the batter from Step 8, a third at a time. First, put a third of it and blend well with a whisk. It's okay if the foamy texture collapses.
- After whipping the meringue from Step 10 a bit, fold another third into the batter with a rubber spatula. Make sure to fold in carefully so the foam doesn't pop.
- Once folded, pour the rest of the meringue from Step 10 and fold in carefully so the foam doesn't pop (just like in Step 14). Please make sure everything is mixed evenly.
- Pour the batter in the prepared cake mold and then give it a few sharp taps (2-3 times) on the counter.
- Put it in a preheated oven and bake in a water bath. First, bake at 200°C for 5 minutes. Then, reduce temperature to 160°C and bake for 40 minutes.
- Stick a skewer through, and it's done if it comes out clean! Take it out from the oven and lightly tap it on the counter to remove excess air.
- Leave it to cool in the mold by placing it on a cooling rack. Please be careful when you handle it since a freshly-baked one is still very soft.
- If you'd like, you can brush with apricot jam or nappage, and it's done!
When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! These Japanese-style Souffle Pancakes are incredibly light and fluffy. They are a popular trend in When I ate the version at Gram Cafe, they had a similar texture to Japanese Souffle Cheesecake, so. Learn the quick tips and tricks to nail this awesome recipe. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.
So that is going to wrap it up for this exceptional food soufflé cheesecake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
