Step-by-Step Guide to Prepare Favorite Japanese Soufflé Cheesecake

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Award-winning Japanese Soufflé Cheesecake. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese Soufflé Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Soufflé Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Soufflé Cheesecake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Japanese Soufflé Cheesecake using 11 ingredients and 10 steps. Here is how you cook that.

‘Cheesecake’ means ‘Soufflé Cheesecake’ in Japan. I have never seen this type of Cheesecake in Australia. I love the rich & heavy Baked Cheesecake, but I sometimes want to eat this delicate & light Japanese style Cheesecake. If I want to eat it, I have to make it. Here is my recipe that I am happy to share with you.

Ingredients and spices that need to be Take to make Japanese Soufflé Cheesecake:

1. 250 g Cream Cheese *cut into cubes
2. 1/2 cup Cream
3. 1/2 cup Milk
4. 2 tablespoons Caster Sugar
5. 4 Egg Yolks
6. 2 tablespoons Lemon Juice
7. 1/4 cup Plain Flour
8. 1 tablespoon Corn Starch Flour
9. 4 Egg Whites
10. 1/4 cup Caster Sugar
11. Melted Butter for greasing the cake tin*

Steps to make Japanese Soufflé Cheesecake

1. I used a 18cm Round Cake Tin. 20cm Tin is also OK. *Note: Many 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 / 20cm round cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height.
3. You need to prepare the cake tin just like Soufflé dish. To help the cake to rise well, butter the baking paper on the sides. Add a small amount of Caster Sugar to coat the sides, shaking out any excess.
4. Place the cake tin in a roasting pan. *Note: If you use a springform cake tin, cover the bottom of the cake tin with foil so that water won’t get in.
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, 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 about 1-2cm deep. 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 the cake in the oven, with the door ajar for 1 hour, and cool slowly. When it is cool (room temperature), place in the fridge to chill in the tin.
10. When the cake is chilled, it should be firm enough to flip using your hand. Gently peel the baking paper on the bottom, then remove the paper on the sides.

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So that's going to wrap this up with this special food Simple Way to Make Speedy Japanese Soufflé Cheesecake. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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