How to Make Super Fluffy and Jiggly Japanese Souffle Cheesecake Recipe

About:

This is a super fluffy and jiggly Japanese Souffle Cheesecake. This is so good and very addictive that you cannot stop eating. This tastes like authentic Japanese cheesecake that you can get from the pastry shop in Japan. If you follow the steps, you can get the same quality that you get from the store. Hope you enjoy this super delicious and addictive cheesecake.

YouTube Link: https://youtu.be/JhGgVd8-Ouk

Ingredients

Serves 4 – 5

320g Cream Cheese (room temperature) – https://amzn.to/31cLkDX
40g Unsalted Butter (room temperature) – https://amzn.to/3s8TOrm
100ml Milk – https://amzn.to/3luK5cu
1 tsp Vanilla Extract – https://amzn.to/3lF7qIA
80g Cake Flour – https://amzn.to/3r2rvcR
8 pcs Eggs (separate white and yolk, room temperature) – https://amzn.to/2OJ2CpA
1/2 tsp Lemon Juice – https://amzn.to/2NyQlTT
160g Sugar – https://amzn.to/38WXbu3
1/8 tsp Salt – https://amzn.to/3905pkZ
Honey (for coating at the end) – https://amzn.to/3qZ0erz

Steps

[pan/oven preparation]

Prepare a cake pan (8in x 4in) with parchment paper lining
Preheat oven to 320F
Prepare hot water for water bath

[cake mixture]

On separate bowls, separate the egg yolks and whites
Cream the Cream Cheese using the Hand Mixer
Add the butter and continue to cream it
Prepare a pot with hot water
Place the bowl (with cream cheese mixture) on top of the pot with hot water
Continue to mix until it smoothened. Then add milk
Once all the ingredients are incorporated and smoothened, remove from the heat
Add cake flour (sifted) then combine until well incorporated (do not over mix)
Add egg yolks, vanilla extract and salt and combine until well incorporporated then set aside.

[egg white foam]

Beat the egg whites. While mixing add lemon juice. Once it gets bubbly, add the sugar gradually.
Continue to mix until it reaches a soft peak.

[combine cake mixture and egg white foam]

Get some egg white foam and add to cake mixture to make the cake mixture airly
Put back the aired cake mixture into egg white form and combine until well incorporated.
Transfer the cake mixture in the pan
Tap the cake pan few times to remove the air
Run through with skewer to remove extra air

[baking]

Prepare a roasting pan with hot water
Place the cake pan (with the cake mixture in) in the roasting pan
Bake it for 1 hour and 10 minutes (for the first 45 minutes, do not open the oven door)
After it baked for 1 hour and 10 minutes, turn off the heat of the oven and leave the cake inside the oven for additional 45 minutes to continuously cook the cake
Remove the cake from the oven and let it cool.
Add water in the honey and warm up in a microwave for 15 seconds.
Brush the honey on the cake and serve it!

Note: If the top is browning quickly, you can loosely cover with a foil.