Japanese souffle cheesecake

 

Ingredients

For an 8-inch (20 cm) cheesecake:

200g (7 oz) cream cheese (softened)

50g (3.5 tbsp) unsalted butter

100ml (7 tbsp) milk

4 large eggs (separated)

70g (1/3 cup) granulated sugar (split into two portions)

1 tsp vanilla extract

1 tbsp lemon juice (optional)

60g (1/2 cup) cake flour (or all-purpose flour, sifted)

10g (1 tbsp) cornstarch

1/4 tsp salt

1/2 tsp cream of tartar (or a few drops of lemon juice)

Instructions

1. Prepare the oven:

Preheat the oven to 150°C (300°F).

Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.

Wrap the outside of the pan with aluminum foil (to prevent water from seeping in).

2. Melt the cheese mixture:

In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth.

Remove from heat and let it cool slightly.

3. Prepare the batter:

Once cooled, add egg yolks, vanilla extract, and lemon juice to the cream cheese mixture.

Sift in flour, cornstarch, and salt. Mix until smooth.

4. Beat the egg whites (meringue):

In a clean bowl, beat egg whites with cream of tartar using an electric mixer.

Gradually add sugar in two portions and beat until soft peaks form.

5. Combine batter and meringue:

Gently fold the meringue into the batter in three additions using a spatula.

Be careful not to deflate the batter.

6. Bake in a water bath:

Pour the batter into the prepared cake pan.

Tap the pan lightly to remove air bubbles.

Place the pan in a larger baking tray and pour hot water into the tray (about 1 inch deep).

Bake for 60-70 minutes at 150°C (300°F).

7. Cool and serve:

Turn off the oven and leave the cake inside with the door slightly open for 10 minutes.

Remove from the oven and let it cool completely before removing from the pan.

Dust with powdered sugar before serving.

Enjoy your soft, fluffy, and jiggly Japanese cheesecake! Let me know if you need any tips.