How to Cook Appetizing Japanese Soufflé Cheesecake

Japanese Soufflé Cheesecake. Voeg je ingrediënten nu gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. As you can guess from the name, it is a light and airy soufflé-like dessert as opposed to dense and thick American cheesecake.

Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath). Get Ready for the Best Japanese Cheesecake Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. You can cook Japanese Soufflé Cheesecake using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Japanese Soufflé Cheesecake

1. It's 100 gr of Cream cheese.
2. It's 35 gr of Unsalted butter.
3. Prepare 80 ml of Milk.
4. You need 2 of Egg yolks (40 gr).
5. You need 2 tsp of Lemon juice.
6. It's 35 gr of All-purpose flour.
7. You need 2 of Egg white (75~80 gr).
8. Prepare 40 gr of Sugar.

It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It's airy, fluffy, and less dense than cheesecakes. It's the perfect offspring of a cake, and I'm sharing my baking secrets with you!. Yes, it is called "Japanese" cheesecake.

Japanese Soufflé Cheesecake step by step

1. Add cream cheese, butter and milk into the pan. Heat the pot over low heat. Watch the video too: https://youtu.be/SCOqMwY_rXw.
2. After everything is evenly mixed, turn off the heat.
3. Add egg yolks and mix well.
4. Use a strainer when adding flour.
5. After all mix together, use strainer to sift the batter so you can get a fine texture after baking. Leave the batter while we are making the meringue.
6. Mix the egg white using mixer machine while gradually add the sugar.
7. Gently mix the batter and the meringue.
8. Transfer into the mold and bake at 160°C for 20 minutes. And then open the oven door for 10 seconds and then bake again at 110°C for another 60 minutes..
9. Ready to serve :) You also watch the video here: youtu.be/SCOqMwY_rXw.

It is also known as Japanese cotton cheesecake or Japanese soufflé cheesecake. Because it's the cotton-like fluffy texture is distinguishably different from the rest of the cheesecakes. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.