Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fluffy~ soufflé cheesecake. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

This fluffy and moist Japanese Cheesecake using meringue is very popular in Japan. It is known as Souffle Cheesecake or Cotton Cheesecake. Cheese lovers should definitely try this recipe! [recipe] It is also known as Japanese cotton cheesecake or Japanese soufflé cheesecake.

Fluffy~ Soufflé Cheesecake is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Fluffy~ Soufflé Cheesecake is something that I have loved my entire life.

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

The ingredients needed to make Fluffy~ Soufflé Cheesecake:

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

A second (or more) serving is a guarantee! Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy.

Instructions 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.

Sprinkled with powdered sugar alone or topped with berries or a compote, it's delightful! As you can guess from the name, it is a light and airy soufflé-like dessert as opposed to dense and thick American cheesecake. Soufflé Cheesecake is not overly sweet, as with other Japanese cakes, but it still has a good enough cheese flavor to be called. That cloud-like fluffy mixture is what creates the signature soufflé texture in our cheesecake! Remember, we need all that air in the batter for tall and fluffy soufflé cheesecake.

So that’s going to wrap it up with this exceptional food fluffy~ soufflé cheesecake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!