Japanese Soufflé Cheesecake
Japanese Soufflé Cheesecake

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, japanese soufflé cheesecake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Japanese Soufflé Cheesecake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Japanese Soufflé Cheesecake is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook japanese soufflé cheesecake using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Soufflé Cheesecake:
  1. Prepare 250 g Cream Cheese *cut into cubes
  2. Make ready 1/2 cup Cream
  3. Make ready 1/2 cup Milk
  4. Take 2 tablespoons Caster Sugar
  5. Make ready 4 Egg Yolks
  6. Take 2 tablespoons Lemon Juice
  7. Get 1/4 cup Plain Flour
  8. Take 1 tablespoon Corn Starch Flour
  9. Make ready 4 Egg Whites
  10. Make ready 1/4 cup Caster Sugar
  11. Make ready Melted Butter for greasing the cake tin*
Step by Step to make Japanese Soufflé Cheesecake:
  1. I used a 18cm Springform Cake Tin. 20cm Tin is also OK. *Note: Most Springform Cake Tins are not deep enough to bake ‘Soufflé Cheesecake’. Please read how to prepare the tin below.
  2. Preheat oven to 150°C. Line the base and sides of a 18cm springform cake tin with baking paper. The baking paper on the sides need to be at least 12cm in height.
  3. You need to prepare the cake tin just like Soufflé dish. To help the cake to raise well, butter the baking paper on the sides. Add a small amount of Caster Sugar to coat the sides, shaking out any excess.
  4. Cover the bottom of the cake tin with foil so that water won’t get into the cake tin, and place the cake tin in a roasting pan.
  5. Place Cream Cheese, Cream and Milk in a large heat-proof bowl. Heat in the microwave for 1 minutes, mix with a whisk, heat for 1 minute again, then mix well until smooth. Cool slightly.
  6. Add 2 tablespoons Caster Sugar and Lemon Juice, mix to combine, then add Egg Yolks and mix well. Sift in Plain Flour and Corn Starch Flour, and combine well.
  7. In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar beating well until thick and glossy and sugar is well dissolved. Fold in the egg white into the mixture and combine well.
  8. Pour the mixture into the prepared cake tin and smooth the surface. Pour boiling water into the roasting pan. Bake for 60 minutes or until cooked through. If the top is getting too dark, cover with a sheet of foil.
  9. Turn off the oven. Leave cheesecake in the oven, with the door ajar, for 1 hour to cool slowly. I recommend to let the cake cool in the tin. When it is cool (room temperature), take out from tin. Place in the fridge to chill for better texture.

So that is going to wrap it up for this special food japanese soufflé cheesecake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this site in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to japanese soufflé cheesecake cooking. Go on get cooking!