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.
