Japanese Soufflé Cheesecake

Learn to make a light, moist and soft cheesecake that is very popular in Japanese-style bakeries!

View the recipe video on Youtube!
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Recipe for Japanese Soufflé Cheesecake 

Makes a 7-inch cake.

Ingredients:

(A)

• 200 g of Cream Cheese
• 50 ml Milk
• 50 ml Cream
• 10 g of Sugar
• 2 Egg Yolks
• 15 g of Flour
• 2 tsp of Lemon Juice

(B)

• 2 Egg Whites
• 30 g of Sugar
• 1 tsp of Lemon Juice

Directions:

1. Combine cream cheese, milk and cream in a large and heat-proof bowl.
2. Bring to a simmer over low heat. Stir constantly until all the cream cheese has melted.
3. Remove mixture from heat and add in sugar and lemon juice in (A).
4. Sift in flour and mix until there are no lumps in the mixture.
5. In a separate bowl, beat egg whites on low speed with an electric mixer. (Whisking by hand will take 10 minutes longer. You can treat it as a work out! :P )
6. When little bubbles appear in the egg white, add in half of the sugar in (B). Continue to whisk until there are no lumps of sugar.
7. Add in the remaining sugar and lemon juice. Beat on high speed for 3 - 4 minutes until soft peak forms (egg whites appear fluffy and shiny on top, there will be a "tail" when whisk is lifted up.)
8. Gently mix 1/3 egg whites into the egg yolk mixture. Pour the mixture back into the egg whites and fold in. Remember to be very gentle!
9. Pour batter into baking pan, place onto a baking tray and add hot water into the baking tray.
10. Bake in preheated oven for 10 minutes or until golden brown on top. Lower oven temperature to 110°C and continue to bake for 25 - 30 minutes. (Cake is don when a toothpick inserted comes out clean.)
11. Remove from oven and let cool for a few minutes.
12. (Optional) Add a small amount of hot water to jam and brush it on top of the cake for a glossy finish.

Now you have a homemade Japanese Soufflé Cheesecake! :))

   13. Take a photo of your cake, upload to Instagram/Facebook and #peachybunnybakes.

This cake can be served warm or cool, both tastes really good.

Store in an air-tight container in room temperature (overnight) or in the refrigerator (2 - 3 days).

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