Saturday 30 December 2017


Japanese Souffle Cheesecake 

  • 250 g cream cheese
  • 50 g unsalted butter
  • 100 ml fresh milk
  • 6 egg yolks
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 60 g cake flour
  • 20 g cornstarch
  • 1/4 tsp salt
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 140 g granulated sugar
Special Equipment: 1 8-inch x 3-inch round cake tin; 1 larger 9 or 10-inch round cake tin for the water bath.


  1. Preheat oven to 325F.  Melt the cream cheese, butter and milk over medium heat in a saucepan, stirring occasionally. Remove mixture from heat and pour into another bowl. Mix in the egg yolks, lemon juice, vanilla and combine well. Sift in the dry ingredients; folding in the flour, the cornstarch and salt (see below for a video on how to combine the ingredients.
  2. In a stand mixer, whisk egg whites with cream of tartar until foamy. Slowly add in the sugar and whisk until soft peaks form, approximately 6-8 minutes (speed 8 on Kitchenaid)
  3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and FOLD GENTLY.  Use an 8 inch diameter by 3 inch tall cake tin lined with parchment paper (line with a circle on the bottom and a strip along the sides, ensuring that the parchment strip extends well above the rim of the cake tin.) Pour the batter into the lined cake tin. 
  4. Create a bain marie (water bath). Place the filled cake tin into a 9 or 10 inch diameter cake tin lined with a small kitchen towel to ensure that the bottom bakes evenly. Fill the outer tin with hot water so that the cheesecake rests inside a water bath. Bake cheesecake on lower 1/3 of oven in the water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Turn off oven and leave door ajar so the cake can cool inside for one hour.
  5. Remove cheesecake from the oven; remove from the bain marie and allow to cool on a wire rack. Using your hands, gently turn the cheesecake upside down allowing the top of the cheesecake to rest onto an open hand. Gently peel the parchment paper from the cake and set right side up on a cooling rack. Optional: sift powdered sugar and matcha onto the surface of the cheesecake. Refrigerate if desired; or serve warm with whipped cream and fruit

I made a matcha flavoured Japanese cheesecake too! 

No comments:


Related Posts Widget for Blogs by LinkWithin