Japanese Soufflé Cheesecake
This recipe makes a light, non-cheesy cheesecake. The cake is baked in a water bath. A long, slow bake prevents the crust from cracking.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 80 ml milk
- 40 g butter (at room temperature, cut into small pieces)
- 140 g full-fat block cream cheese (at room temperature, cut into small pieces)
- 75 g egg yolks
- 2 tsp lemon juice
- 50 g cake flour
- 15 g cornstarch
- 1/8 tsp salt (sift with cake flour and cornstarch)
- 180 g egg whites
- 90 g caster sugar
Instructions
- 1
Measure and prep ingredients as detailed above.
- 2
Preheat oven to 180°C (355°F). Put kettle on. Line 18 x 6 cm round cake pan, with parchment paper extending above top of pan by 2-3 cm.
- 3
Heat milk till hand-hot. Add to butter and cream cheese. Mix evenly. Add egg yolks and lemon juice. Mix evenly. Sieve twice. Add sifted cake flour, cornstarch and salt. Mix till just even.
- 4
Whisk egg whites till big bubbles become small. Continue whisking whilst adding sugar gradually. Keep on whisking till egg whites form soft peaks.
- 5
Add egg whites to yolk mixture in 3 batches. Mix till half even after first 2 additions, then till just fully even after third addition. Bang mixing bowl against worktop 3-4 times, hard, to remove big air bubbles.
- 6
Pour batter into cake pan, slowly so that big air bubbles burst as batter flows out of mixing bowl.
- 7
Reboil water in kettle. Put cake pan in a bigger pan. Fill outer pan with boiling water to about half-way up sides of inner cake pan. Reduce oven temperature to 170°C (340°F). Bake in bottom of oven till top of cake is golden brown and inserted skewer comes out with some crumbs attached, about 1¼ hours.
- 8
Remove cake from oven. Leave on wire rack to cool down completely. Unmould by inverting onto a plate. Discard parchment paper. Invert onto another plate so that cake is right way up.
- 9
Cut cake with serrated knife by moving blade either forward or backward, i.e. do not saw. Leftovers should be chilled, covered.