Japanese Souffle Cheesecake

This Japanese Souffle Cheesecake is so light, super fluffy and delicious. Also known as the Japanese cotton cheesecake or the jiggly cheesecake.  

This cheesecake can be eaten warm or cold.  You should try it both ways as the texture changes with the temperature. When warm, the cheesecake tastes fluffier and melts in your mouth.  When cold the cheesecake taste more like a traditional cheesecake but it's much lighter in texture.

This cheesecake can stay at room temperature for up to 12 hours but it's recommended that you place it into the refrigerator if there's any left.  Best to eat it within 3 days for optimal flavour. I also recommend leaving the cheesecake at room temperature for about 20 minutes before serving.

This is a must bake for all cheesecake lovers.  I have baked this many times and it sure is a favourite,  

Happy Baking xo

Japanese Souffle Cheesecake

Ingredients

· 200 grams cream cheese
· 20 grams unsalted butter
· 50 grams milk
· 50 grams egg yolk
· 40 grams cake flour or plain flour
· 110 grams egg whites
· 55 grams sugar

Instructions

1. Preheat oven to 100°C. 

2. Line the bottom of a 6-inch round tin with baking paper and lightly spray the side of the tin with oil.

3. Place cream cheese, butter and milk in a saucepan over low heat.  Stir until the ingredients combine and the mixture is smooth.

4. Allow mixture to cool slightly before adding egg yolks.  Mix well.

5. Fold in sieved flour and combine until smooth.  Set aside.

6. Using an electric beater whisk egg whites and sugar in a bowl on low speed until bubbles form.  Increase speed and whisk until soft and firm peaks form.

7. Fold the meringue mixture a third at a time into the cream cheese mixture. Combine until all the meringue mixture is incorporated and smooth.

8. Pour mixture into prepared tin,

9. Place tin into a heatproof dish lined with a Chux cloth and fill about 1 to 1.5cm of boiling water.

10. Place in oven and bake at 100°C for an hour and increase heat to 160°C and bake for another 15 minutes.

11. Allow the cheesecake to deflate to the height of the tin before removing it from the tin.

Tips

· 3 eggs can be used instead of weighing the egg whites and yolks.
· The sides of the tin can also be lined with baking paper instead of spraying with oil.
· Best to dust icing sugar just before serving as the icing sugar dissolves into the cheesecake if only a light dusting is applied. 

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.