Sunday, 3 May 2015

Japanese Souffle Cheesecake

Unlike the usually heavy and rich western baked cheesecake, this Japanese version is much softer, with a smooth and moist texture.  It is best served chilled as overnight refrigeration helps to bring out its creaminess and flavour.

So light and fluffy, you just can't help reaching for a second helping!


Japanese Souffle Cheesecake


1 cup milk
250g cream cheese
6 egg yolks
25g castor sugar
60g plain flour
15g cornflour
2 Tbsp lemon juice

6 egg whites
100g castor sugar


1) Preheat the oven at 180C. Line a 22cm square baking tin with baking paper. (Do not use a removable bottom tin)

2) Heat the milk and cream cheese in a small saucepan over medium heat, whisking occasionally until the mixture is smooth. 

3) In a heatproof bowl, whisk the egg yolks and castor sugar together until the sugar is dissolved.  Add in the cream cheese mixture by pouring slowly in a thin stream and whisking continuously to combine.  (Do not pour in the hot cream cheese mixture all at once as this will cook the egg yolks!)

4) Sift in the flour and cornflour and mix into a smooth custard. Stir in the lemon juice and set aside.

5) Using an electric mixer, whisk the egg whites until soft peak. Add in the castor sugar gradually while continuing to whisk till the meringue is stiff and glossy.

6) Using a handwhisk, mix in one third of the meringue into the cream cheese mixture. Continue to fold in gently the rest of the meringue with a spatula until the mixture is combined.

7) Pour the batter into the square baking tin and smooth the top. Place the tin in another larger size baking tray and pour hot water in the tray until it reaches about 2cm up the side of the cake tin. This is known as bain marie or steam bake.

8) Place them in the oven and immediately turn the heat down to 160C. Bake for 1 hour, checking it after 50 mins and if the top has not browned, increase the oven temperature to 180C and continue to bake for another 10 mins.

9) Turn off the oven and leave the oven door slightly open. Allow the cake to cool inside the oven for about 45 mins before removing.  

10) This cheesecake is best served after chilling overnight in the fridge in an airtight container.

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