Japanese Soufflé Cheesecake

March 24, 2016

Japanese Soufflé Cheesecake

Japanese Soufflé Cheesecake Video Tutorial

Japanese Soufflé Cheesecake. Fluff fluff fluffy cheesecake. If clouds were made out of cheese, this is how it would taste like. I made a Japanese cheesecake video in the past using a different recipe, and if you'd like to view that one here is the link: https://www.youtube.com/watch?v=IBNoFk7zjSk For both recipes I didn't have a problem with the tops cracking. I think it's just important to make the meringue carefully and watching the oven temperature. I kept mine at a steady 320°F the entire time and did not have to adjust it.

Recipe for Japanese Soufflé Cheesecake

Ingredients:

150 grams Cream Cheese
20 grams Unsalted Butter
15 grams Lemon Juice
60 grams Granulated Sugar
50 grams Yogurt
30 grams Cake Flour
100 ml Heavy Cream
20 ml Milk (I used low fat)
3 Eggs (Yolks and Whites Separated)

Directions:

1.) Line a 8 inch pan with parchment paper on the bottom and sides, set aside

2.) Boil a small pot half way filled with water, boil the water and place a bowl over it. The bowl must not touch the water. Preheat the oven 320°F

3.) Add in cream cheese, butter, half the sugar, lemon juice and mix until it becomes soft

4.) Add in egg yolks, yogurt, cake flour, mixing until it becomes warm.

5.) In a small pot heat up heavy cream and milk until it is warm

And the milk/heavy cream into the yellow mix, stirring until smooth. Remove from heat

6.) In a mixer whip up 3 egg whites on high speed until it becomes bubbly and white. Gradually pour in the rest of the sugar, sprinkling it in. Whipping until it becomes soft peaks.

7.) Add in the meringue 1/3 at a time into the yellow mix, using a whisk to stir. Then use a spatula to fold this together, being sure to get the bottom. Tap the pan three times to get rid of any air pockets that may make the cake collapse during the baking process

8.) Bake in the oven in side a hotel pan filled halfway with hot water. This is called a baine marie or hot water bath method. This is to gently cook the cheesecake and to help prevent cracking the cheesecake

9.) Bake for 320°F for 1 hour adjusting the temperature higher or lower if you see the cake rising too rapidly or slowly. Cover the cake once it reaches the desired color. Best eaten refrigerated overnight.