Japanese Soufflé Cheesecake
Check out this easy recipe for you to bake this famous jiggly cheesecake topped with apricot jam. Feel free to decorate your cake with strawberries, blueberries and cherries. It is ultra-light and fluffy and definitely would make your day.
Ingredients
- 2 Large eggs (with egg white and egg yolk separated)
- 30 g Sugar (You can increase the amount up to 50g - 60g if you have a sweet tooth)
- 150 ml Semi-skimmed milk
- 180 g Cream cheese
- 1 Lemon (for grated lemon zest)
- 2 tsp Lemon juice
- 15 g Cake flour
- Various fruits
- Topped with apricot jam
Instructions
- Add 2 egg yolks, 10g sugar, 15g of cake flour, and 150ml semi-skimmed milk into a mixing bowl and stir thoroughly.
- Prepare a water bath by filling water into a pot and cover it with the mixing bowl.
- On low to medium heat, keep stirring the ingredient (from Step 1) until it thickens.
- Add 30 g of chopped butter pieces onto the bowl and mix.
- Add grated lemon zest (from 1 lemon) and 2tsp of lemon juice. (Adjust the sourness according to your preference!)
- In a separate mixing bowl, add 2 egg whites and 20g sugar and beat the whites until stiff peaks.
- Fold the whipped egg whites into your yolk mixtures ( in 3 rounds).
- Line a cake tin with baking paper (2 strips + 1 circle of parchment paper) and wrap with aluminum foil (for water bath).
- Pour the batter into your cake tin.
- Bake your cheesecake in a 'water bath' in the oven preheated to 160 °C for 20 minutes.
- Reduce oven to 150 °C and bake for another 45 minutes.
- Topped your cheesecake with apricot jam diluted with water (same ratio, i.e. 1 tbsp water with 1 tbsp apricot jam) and let it chilled overnight in the fridge.
- Decorate your cheesecake with berries of your choice and it is ready to be served!