Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, fluffy soufflé cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Fluffy Soufflé Cheesecake is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fluffy Soufflé Cheesecake is something which I’ve loved my whole life. They are fine and they look fantastic.

This fluffy and moist Cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe! Follow this simple recipe to learn how to make homemade Japanese Souffle Cheesecake.

To get started with this recipe, we must prepare a few components. You can cook fluffy soufflé cheesecake using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Fluffy Soufflé Cheesecake:

1. Prepare 1 packages Cream cheese
2. Prepare 30 grams Granulated sugar
3. Prepare 30 grams Butter
4. Prepare 3 Egg yolks
5. Prepare 100 ml Heavy cream
6. Prepare 5 ml Lemon juice
7. Take 1/2 tbsp Rum
8. Prepare 40 grams Cake flour
9. Make ready 3 Egg whites
10. Make ready 50 grams Granulated sugar (for meringue)
11. Make ready 1 Apricot jam

These Japanese-style Souffle Pancakes are incredibly light and fluffy. They are a popular trend in When I ate the version at Gram Cafe, they had a similar texture to Japanese Souffle Cheesecake, so. 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. This soufflé cheesecake, also known as Japanese cotton cheesecake, is beautiful, fluffy, and requires only a few ingredients you might already have in your kitchen.

Steps to make Fluffy Soufflé Cheesecake:

1. Preparation: 1. Bring the cream cheese, butter, egg yolks, and heavy cream to room temperature. 2. Preheat the oven to 150℃ (300℉).
2. In a bowl, add cream cheese and 30 g granulated sugar and mix together with a whisk. Add butter and mix well.
3. Add beaten egg yolks, heavy cream, and continue mixing. Add lemon juice, rum, and mix until the mixture starts to thicken.
4. Pour in the twice sifted cake flour all at once, and stir well with a whisk.
5. Lightly beat the egg whites with a hand mixer at high. Divide the granulated sugar into 3 portions, and whip after each addition.
6. Once the meringue turns silky and it drips off of the whisk a bit when lifted, the whipping is done. ※This is done because if the meringue is whipped excessively, it will cause the surface to crack when baked.
7. Pour 1/3 of the meringue into the mixture from Step 4 with a rubber spatula, and mix well. Pour the rest of the meringue, and fold together gently while spinning the bowl.
8. Once the surface of the batter looks shiny, pour it into a cake pan lined with parchment paper or oiled with sprinkled flour. Tap the pan a few times from about 30 cm above on the countertop to remove big air bubbles.
9. Fill a baking sheet with hot water, and place the cake pan in the center. Bake for 30 minutes in preheated oven at 150℃ (300℉), reduce the temperature to 140℃ (284℉) and bake further for about 30-40 minutes.
10. Take it out of the oven once the surface turns golden brown, and remove from the cake pan once it's completely cool.
11. Mix the apricot jam and 10% of water in a small container and microwave. Once the jam starts to reduce, brush it over the surface while it's still hot.
12. The richness of cheese and the aroma of apricot jam are delicious.

Cream cheese: The cream cheese should be at room Some cheesecakes are so airy that they are called soufflé cheesecakes or cotton soft cheesecakes! 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. Which kind of cheesecake are you looking for? 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. Refrigerating the cake overnight will improve its.

So that’s going to wrap it up with this special food fluffy soufflé cheesecake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!