Japanese Soufflé Cheesecake.
Ingredients
For an 18cm (7-inch) round cake tin
The Cheese Base:
• Cream Cheese: 200g (7 oz), softened
• Unsalted Butter: 30g (2 tbsp)
• Whole Milk: 100ml
• Egg Yolks: 3 large
• Cake Flour: 40g (approx. 1/3 cup), sifted
• Cornstarch: 10g (1 tbsp)
• Lemon Juice: 1 tsp (optional, for brightness)
The Meringue:
• Egg Whites: 3 large (cold)
• Granulated Sugar: 70g (approx. 1/3 cup)
The Bottom:
• Raisins: 1–2 tbsp (soaked in warm water or rum, then drained)
Instructions
1. Preparation
• Preheat oven to 160°C (320°F).
• Line the bottom and sides of your tin with parchment paper. (The cake rises high, so let the paper stick up 1–2 inches above the rim).
• Scatter the raisins evenly over the bottom of the tin.
2. Make the Cheese Batter
• In a heatproof bowl over a pot of simmering water (bain-marie), melt the cream cheese, butter, and milk together until smooth.
• Remove from heat and whisk in the egg yolks one at a time.
• Sift in the cake flour and cornstarch. Whisk until there are no lumps. (Strain through a fine sieve for an extra silky texture).
3. Whip the Meringue
• In a clean, grease-free bowl, whisk the egg whites until foamy.
• Gradually add sugar while whisking until you reach soft peaks (the tips should curl over like a bird's beak when you lift the whisk). Do not over-whip to stiff peaks, or the cake will crack.
4. The Fold
• Gently fold 1/3 of the meringue into the cheese batter to lighten it.
• Pour that mixture back into the remaining meringue and fold very gently with a spatula until just combined. You want to keep as much air as possible.
5. The Water Bath (Crucial!)
• Pour the batter into the tin. Tap it on the counter once to release large bubbles.
• Place the tin inside a larger baking pan. Fill the larger pan with hot water (about 1-inch deep).
• Bake: 160°C (320°F) for 20 minutes, then reduce to 140°C (285°F) for another 40–50 minutes.
6. Cooling
• Turn off the oven and leave the door ajar for 15 minutes to prevent a sudden temperature drop (which causes shrinking).
• Remove and let it cool completely before unmolding.
 round cake tin The Cheese Base: • Cream Cheese: 200g (7 oz), softened • …){kind=link}
Comments
Post a Comment