This is it! Japanese Souffle Cheesecake
Have you ever heard about Japanese souffle cheese cake? It's very fluffy, puffy, silky and soft but it's not too airy. It's hard to explain about this dreamy texture... Please know it is not for beginners. Also, you need to practice a few times until you can get the knack. Ready? I wish you success! :note: I used U.S. measure cup. So 1 cup = 236ml
This is it! Japanese Souffle Cheesecake
Have you ever heard about Japanese souffle cheese cake? It's very fluffy, puffy, silky and soft but it's not too airy. It's hard to explain about this dreamy texture... Please know it is not for beginners. Also, you need to practice a few times until you can get the knack. Ready? I wish you success! :note: I used U.S. measure cup. So 1 cup = 236ml
Open in Cookpad AppSteps
- 1
＊Tips＊ :Place the parchment paper on a round 7 inch cake pan. :Sift the flour. :Preheat oven to 320F (160C). :Prepare boiling water for the water bath. :Dry all baking tools. :Measure all ingredients before starting.
- 2
Melt the cheese in milk. Turn off the heat, add butter and honey, then stir till melted. Set aside.
- 3
Beat egg white with electric mixer till its a dense foam. Beat 3 min at high speed, add sugar, then 45 sec at low to medium speed.
- 4
Add yolk into cheese mixture a third at time. Mix well.
- 5
Add the flour into the cheese mixture until well mixed. Add vanilla oil to taste.
- 6
Mix the meringue into the cheese mixture a third at a time.
- 7
Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!).
- 8
Bake in a water bath for 20 min. Reduce the heat to 280F (140C), and bake it another 40min. If the top starts to brown, cover with aluminum foil.
- 9
Cool down in the oven for 30 min. then remove from the pan, if it is touchable.
- 10
If using apricot jam, mix 1 tsp jam and 1 tsp warm water. Brush it over the top. Or you may sprinkle with powdered sugar. Please leave the cheese cake in the refrigerator at least for a day.
- 11
Yummmm! Silky smooth! Enjoy (o´∀｀o)
Cooksnaps
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