Jiggly Fluffy Japanese Cheesecake Recipe | Japanese Souffle Cheesecake Recipe

Japanese Cheesecake

Keys  for perfect Japanese souffle cheesecake is "meringue" and "oven temperature". After so many trials and errors, I present this cheesecake before you..

Ingredients

• eggs -4 (separate whites and yolks)
• cream cheese- 120g (1/2 cup)
• sugar - 80 g
• milk - 50 ml
• butter - 30 g (2 tbs)
• flour - 50 g (5 tbs)
• corn flour - 15 g (1.5 tbs)
• lemon 1 

Method

 step 1: prepare cake tin

• size of the pan 6 inch (16 cm) with 3 inch (8 cm)  height
• line the bottom with a parchment paper and keep aside

  step 2 : preheat oven

• preheat the oven at 130 degree Celsius 

 step 3 : prepare cream cheese mixture

• add 4 egg yolks into a bowl
•  add butter, cream cheese and milk into a sauce pan
• melt this on low flame
• pour this warm mixture  and 2 tbs sugar into the egg yolks and combine well
• sift in  flour and corn flour and mix well
• zest half of a large lemon into this
• mix well and keep aside

 step 4 : prepare meringue

• add 4 egg whites into a mixing bowl
• beat them until frothy
• add 1 tsp lemon juice
• add the remaining sugar
•  little by little and beat until it reach soft peak stage

 step 5 : mix together meringue and cream cheese mixture

• fold in 1/3 of meringue into the cream cheese mixture and mix in gently
• do not over mix
• once they are combined well add in another 1/3 of meringue
• mix in gently
• then add the remaining meringue and mix
• the batter will be light and airy

step 6 : baking

• pour the batter into prpared tin
• tap the tin 3 - 4 times
• place the tin in a larger dish
• pour hot water into the large digh upto 1.5 cm of cake tin
• bake on the lower rack of the preheated oven at 120 degree Celsius for 20 minutes
• then increase the temperature to 150 degree Celsius and bake for 40 minutes
• now reduce heat to 120 degree Celsius and bake for 30 minutes
• now turn off the oven and keep this in the oven for 10 minutes
• the temperature and timing may vary depending on oven
• remove from oven and let the cake cool for a few minutes
• then turn the cake onto your hand and remove the parchment paper carefully
• sprinkle the top with powdered sugar
• cut and serve the cake