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You might have heard of this melt-in-your-mouth amazing piece of creation! It's fluffy, creamy, andbasically all shades of perfect! We always buy our Japanese Souffle Cheesecake from Uncle Tetsu, which is a popular Japanese chain. But the thing is, we'd have to drive 5 hours to Toronto to buy them since they don't have one in Montreal. I know, so practical, right? But we don't mind making the journey there since these cheesecakes are just THAT good! But good news for those of you who don't live in a reasonable distance from Uncle Tetsu, you can make one yourself at home and just as delicious!
It does take a lot of technique to make it perfect. But it's definitely doable! Here are a couple of important pointers to make the perfect Japanese Souffle Cheesecake:
- Make sure to generously butter the bottom and the sides of the baking pan, then line with parchment paper, and once again butter the parchment paper. This will help you take the cake off the baking pan more easily.
- Pass the flour and cornstarch through a sieve. This will in turn make the cake itself smoother.
- When beating the egg whites with an electric mixer, do not overheat them. Make sure you do so until they form soft to stiff peaks.
- When mixingthe beaten egg whites into the cake batter, use a rubber spatula and gently fold. Do not mix with a whisk or electric mixer.
- When the cake is completely cooked, turn off the oven and leave itinside with the oven door ajar. This prevents the cake from shrinking too much.
This cheesecake is so fluffy and tasty, it's already delicious eating it on its own. But if you want to add some toppings, we suggest adding fruit jams. Apricot jam is a popular one and is often eaten with this cheesecake in Japan. We think any jam that has a tangy flavour will work wonderfully with this souffle cheesecake. We tried it with homemade pineapple jam and it's amazing! That's it for today's recipe. For those of you who have been craving this and can't buy one where you live, we hope this recipe will help you satisfy your craving!! It definitely did for us! Make sure to leave a comment below if you have questions, and as usual, happy eating! Our other Japanese Food Recipes: Japanese Beef Bowl (Gyudon) Recipe Crispy Japanese Fried Pork Cutlet (Tonkatsu) Recipe Tuna Mayo Onigiri (Japanese Rice Balls) Recipe
Japanese Souffle Cheesecake
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Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 8 servings
Ingredients
- 250 grams cream cheese
- 50 grams unsalted butter
- 1/3 cup milk
- 1/2 cup cake flour
- 5 tsp cornstarch
- 5 eggs
- 1/2 cup granulated sugar
Instructions
Preheat oven at 320 degrees Fahrenheit. Butter a 21-cm (8 inches) diameter baking pan and line with parchment paper. Butter the parchment paper once again and set aside.
Melt the cream cheese, unsalted butter, and milk in a double boiler until smooth. Let chill to room temperature. During this time, separate the egg yolks from the egg whites. Once the cream cheese mixture is completely at room temperature, add the egg yolks one at a time and mix using a whisk. Add in the cake flour along with the cornstarch and mix just until the flour is well incorporated into the batter. Do not overmix.
In a large bowl, beat the egg whites using an electric mixer while adding the granulated sugar. Continue to beat the egg whites until it forms soft to stiff peaks. Add 1/3 of the meringue into the cream cheese mixture and mix well. Add another 1/3 of the meringue into the cream cheese mixture. This time, mix using a rubber spatula by gently folding the mixture. Repeat this step for the remaining 1/3 of the meringue.
Pour the mixture into the prepared baking pan and cover the bottom and the sides of the pan with aluminum foil. Place the baking pan along with the aluminum foil in another, larger baking pan. Add hot water at about 1-2 cm deep. Bake the cake in the water bath at 320 degrees Fahrenheit for 75 minutes. To check if it's ready, stick a toothpick into the middle of the cake. If it comes out clean, then the cake is cooked.
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Comments
Mary FegertReading the ingredients and the instructions I noticed you do not include when to add the cake flour and corn starch. Is it before you add the merengue or while it is cooking or when you add the egg yokes?
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- coupleeatsfood
Hi Mary! We just added that step into the instructions. It was our mistake, sorry about that! The cake flour and corn starch should be added to the cream cheese mixture right after the egg yolks are added. Thanks!
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- Alisa Ewert
This is what will make dinner table perfect.. 🙂
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- Carol
In US measures what is 250 grams of cream cheese and 50 grams of butter
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