Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fluffy~ soufflé cheesecake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Fluffy~ Soufflé Cheesecake is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Fluffy~ Soufflé Cheesecake is something that I have loved my whole life.

This fluffy and moist Cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe! Those cheese souffles taste really really nice, so soft, fluffy with a distinctive flavour that I never tasted in my homemade Cotton cheesecake recipe/ japanese cheese souffle recipe.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook fluffy~ soufflé cheesecake using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Fluffy~ Soufflé Cheesecake:

1. Prepare 250 grams Cream cheese
2. Prepare 2 Egg
3. Make ready 70 grams Sugar
4. Get 30 grams Cake flour
5. Take 200 ml Heavy cream
6. Make ready 2 tbsp Lemon juice
7. Take 1 20 cm tart mold

Fluffy, creamy, light and airy, this Souffle Cheesecake (or Japanese Cheesecake) is lightly sweetened, slightly tangy, and perfect served sprinkled with powdered sugar, fresh berries and/or. Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese It's airy, fluffy, and less dense than cheesecakes. It's the perfect offspring of a cake, and I'm sharing my. Soufflé pancakes are fluffy, jiggly, sweet, soft, and so, so delicious.

Steps to make Fluffy~ Soufflé Cheesecake:

1. Butter the mold (not listed), and line snugly with parchment paper.
2. Separate the egg yolks and whites, and put egg whites in the refrigerator. Sift the flour.
3. Microwave the cream cheese for 2~3 minutes (200W) to make a soft paste (mix a couple times while microwaving). Preheat the oven to 180°C.
4. Add sugar into the bowl from Step 3, and stir well. Then, add egg yolks, heavy cream, lemon juice, and cake flour in this order, and mix well after adding each ingredient.
5. In another bowl, whip egg whites with a handheld mixer until a peak forms. Add the meringue into the bowl from Step 4 in 2 separate batches, and fold with a rubber spatula.
6. Put the batter into the mold, and flatten the surface. Place the mold onto the tart mold, put on a baking sheet and into the oven. Pour boiling water onto the baking sheet so it covers the entire sheet.
7. Bake in water bath for about 60 minutes. It is done when a skewer comes out clean. Cool on a cooling rack.
8. After cooled, leave it in the mold and move it to the refrigerator. Remove it from the mold and peel the parchment paper when cooled throughly.
9. If you are using 200 g of cream cheese, use ingredient measurement that is in the parentheses.
10. When you are baking in a water bath in Step 7, cover with aluminum foil if the color seems to get darker than desired.

They taste like you are eating a sweet pancake cloud, with butter and syrup! This is a souffle cheesecake we're making, which means we need to incorporate ton of air into the batter. That cloud-like fluffy mixture is what creates the signature soufflé texture in our cheesecake! This Japanese souffle cheesecake is very airy like biting into a cloud It took me a few times to succeed and I tested with different methods and this recipe. This fluffy, soufflé-style baked cheesecake is hugely popular in Japan for its moist and smooth texture that is far lighter than many baked cheesecakes.

So that’s going to wrap it up for this special food fluffy~ soufflé cheesecake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!