Japanese Souffle Cheesecake Recipe

Japanese Souffle Cheesecake Recipe

Ingredients (Recipe adapted from Missevasweets)

Butter 35g

Fine sugar 60g

Cream cheese 130g

Cold Egg 3

Cake Flour 30g

Cornstarch 10g

Milk 50ml

6-inch cake pan

Preparation time: 50 minutes

Baking time: 1h 10min

Cooldown time: Nil

Estimated cost price: $2.52

Personal Story

My dad loves it! He evens wants more.

1. Grease 16-inch pan

2. Line with parchment paper.

In the first mixing bowl

3. Add Cream cheese 130g, Butter 35g, Milk 50ml and mix under hot water.

4. Add 3 egg yolks to cream cheese mixture.

5. Add Cake Flour 30g, Cornstarch 10g to cream cheese mixture.

In the second mixing bowl

6. Whisk 3 cold egg whites until fluffy.

7. Add Fine sugar 60g.

8. Add egg mixture into cream cheese mixture.

9. Release air bubbles.

10. Add in hot water bath.

11. Bake at 120 degrees celsius for 55min, 150 degrees celsius for next 10min.

Happy baking!

Comments

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