Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, soufflé cheesecake. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Soufflé Cheesecake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Soufflé Cheesecake is something which I’ve loved my whole life.
It is known as Souffle Cheesecake or Cotton Cheesecake. Homepage > Recipes > Dessert Recipes > Cheesecake Recipes > Japanese Soufflé Cheesecake Recipe (Fluffy. Soufflé Cheesecake is the one you're looking for.
To get started with this particular recipe, we have to 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:
- Prepare 2 Egg (medium)
- Take 50 grams & 30 grams Sugar
- Get 100 grams Cream cheese
- Take 2 tsp Lemon juice
- Prepare 2 tbsp Heavy cream
- Prepare 2 tbsp Cake flour
- Make ready 1 tbsp Corn starch
- Take 1 layer of the spongecake sliced into 3 layers Sponge cake
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. 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. 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!
They are a popular trend in When I ate the version at Gram Cafe, they had a similar texture to Japanese Souffle Cheesecake, so. I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to. Japanese orange soufflé cheesecake with orange-lime curd. I pretty much like all kinds of desert. I despise cheesecake for no reason.
So that is going to wrap it up for this exceptional food soufflé cheesecake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
