How to make Japanese soufflé cheesecake that is guaranteed to succeed :: Video Recipe

 

I still have a lot of cream cheese I bought in bulk.

I made a soufflé cheesecake because it needs to be consumed quickly.

Soufflé cheesecakes come in a variety of textures.

When eaten right after leaving it at room temperature to lose warmth, it has a texture similar to sponge cake, and if you ferment it in the refrigerator for a day, you can feel the soft texture.

It is also a good item to give as a gift.

The process of making is also not difficult, so make it step by step.

You can easily understand the making process by watching the video.

[ingredients] 15cm (6 inch) round pan

*Prepare all ingredients at room temperature.

160 g cream cheese 3 egg yolk 30 g cake flour 50 g milk(warm) 10 g lemon juice 3 egg whites 70 g granulated sugar

[how to make]

1. Soften the cream cheese at room temperature so that there are no lumps.

2. After separating the eggs, add 3 yolks to the cream cheese bowl and mix well.

(The egg whites will make meringue later, so keep them covered.)

3. Sift in the soft flour and mix until no powder is visible.

 

4. *Important*

Heat 50 g of milk in the microwave to a fairly warm temperature (approximately 50 degrees).Add the warmed milk and lemon juice to the batter and mix well.

5. Add 3 bundles of sugar to the egg whites you reserved earlier to make a soft meringue.

It's good if the meringue is not too stiff and the ends are slightly drooping like in the picture.

Divide the meringue into the dough in 3 times and mix well while adding.

However, be careful not to lose air bubbles in the meringue and mix well so that there are no meringue stains.

6. Pour the batter into a 15cm round pan lined with baking paper.

Stir to the bottom with chopsticks to remove air bubbles.

7. Pour hot water into a large pan, place the pan with the batter in it and bake.

※ Important grilling method ※

Bake in an oven preheated to 200 degrees for 12 minutes.

(* At this time, cook it until it is moderately light brown so that the top of the cake does not crack.)

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Lower the temperature of the oven with the oven door open for 30 seconds.

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Lower the oven temperature to 110 degrees and bake for 50 to 60 minutes.

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Leave the oven off for about 10 minutes, then remove the pan.

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After the cake pan has cooled to the touch, carefully remove the cake from the pan.

I made a shape with powdered sugar in the center of the cheesecake. If you apply apricot jam or honey on the surface, it will sparkle and look more appetizing.

It's delicious the same day it's made, but I prefer to eat it after aging it in the refrigerator for 1-2 days.

Make a soufflé cake and give it as a gift.

It's not a fancy cake, but the luxurious taste makes both the recipient and the giver happy. :)

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