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Japanese Soufflé Cheesecake
Recipes
Japanese Soufflé Cheesecake
Recipes

Japanese Soufflé Cheesecake

This Japanese Soufflé Cheesecake recipe is adapted from Patissier Masayoshi Ishikawa on YouTube! I managed to remake it and although the end product is not as beautiful as the experienced Patissier in the video, the taste is still the bomb! it has just the right amount of sweetness such that it won’t feel too heavy or too bland!

P.S The baking sheets are important in helping the cheesecake maintain its shape. I ran out of baking paper so I baked without it, and my cheesecake turned out looking like a mushroom 🙁

Jump ahead:

This recipe makes one 15cm cake.

Table of Contents

Ingredients:

  • 200g Cream Cheese
  • 20g Butter
  • 50g Milk
  • 50g Egg Yolk (Around 5 Eggs)
  • 40g Cake Flour
  • 110g Egg Whites (Leftovers from the 5 eggs)
  • 55g Sugar

Instructions:

Mold Preparation:

  1. Fold your baking paper such that the width should be of the height of the baking tin you are using with an additional 1cm.
  2. Place another sheet of baking paper under your tin and trace out the bottom.
  3. Cut along your trace and ensure that they fit into the tin.

Soufflé Cheesecake:

  1. Preheat your oven to 100°C / 212°F.
  2. Separate egg yolks and egg whites.
  3. Sift flour into a separate bowl.
  4. Heat milk, butter, cream cheese over a weak flame to melt until smooth (No lumps).
  5. Cool a little then add in the egg yolks and mix until well incorporated.
  6. Add in the sifted flour and mix until smooth. Make sure to scoop the edges down and mix well.
  7. In a separate bowl, cream the sugar & egg whites until soft peaks form.
  8. Combine the soft peak mixture with your flour mixture in 3 parts.
  9. Once done, pour into a mold and pat down any air bubbles formed.
  10. Pour hot water of about 40°C / 104°F to a depth of about 2cm. [You need to ensure a water bath while baking.]
  11. Bake at 100°C / 212°F for 60 minutes, then increase the temperature to 160°C / 320°F and bake for another 15 minutes.
  12. Once done, remove from the oven and mold after it has slightly cooled.

Finishing Touches:

  1. Chop up some fresh strawberries to use as garnish.
  2. Serve and enjoy!

Cheesecake with fresh strawberries

Try out this Japanese Soufflé Cheesecake recipe and tag us so we can feature your creations and any adaptations you may have made to the recipe! #thewunderinglab

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