Soufflé Cheesecake. It is known as Souffle Cheesecake or Cotton Cheesecake. Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake). Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious.

Soufflé Cheesecake originated in The cake won't taste sour. Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have known in my life. I fell in love with it right at the first time I tried it. You can cook Soufflé Cheesecake using 8 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Soufflé Cheesecake

Prepare of Egg (medium).
It's of & 30 grams Sugar.
It's of Cream cheese.
Prepare of Lemon juice.
It's of Heavy cream.
It's of Cake flour.
You need of Corn starch.
It's of layer of the spongecake sliced into 3 layers Sponge cake.

The Japanese cheesecake is not like a chiffon cake where you want the cake to rise a lot and create lots of bubbles in the structure of the cake. Learn the quick tips and tricks to nail this awesome recipe. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake What I love about this scrumptious cake is it's not overly sweet as some cakes can be. Izvana ga obložiti aluminijskom folijom jer će se torta peći u vodenoj kupelji, pa da voda ne prodre u kalup.

Soufflé Cheesecake instructions

Preparation: Line the side of the cake mold with parchment paper, sticking out a little. Set the sponge cake at the bottom of the mold..
Preparation: Heat the oven to 160°C. Pour hot (not boiling) water into the baking pan. I used a square sized baking pan that can fit the 15 cm cake mold since my baking pan is shallow..
Preparation: If the cake mold has a removable base, wrap the base around with aluminum foil to prevent the hot water from seeping through..
Separate the eggs yolks and whites..
In a bowl, soften cream cheese and whisk with 50 g of sugar..
If you wrap the cream cheese with plastic wrap and rub it in a little using the warmth of your hand, it'll soften very quickly..
Add yolk, heavy cream, and lemon juice into the mayonnaise-like batter from Step 5 and mix well..
Add the dry ingredients and mix well..
In a different bowl, add egg whites and just a pinch of the 30 g sugar and beat together..
Once it starts to stiffen, keep beating by gradually incorporating the rest of the sugar a teaspoon at a time..
Rule of thumb: Beat until about the "stiff peaks" stage..
Warning: Make sure there is no grease in your bowl or on your whisk when you beat the egg whites. Also, it's possible that the egg whites won't turn foamy if you add a lot of sugar all at once....
Fold the meringue from Step 10 into the batter from Step 8, a third at a time. First, put a third of it and blend well with a whisk. It's okay if the foamy texture collapses..
After whipping the meringue from Step 10 a bit, fold another third into the batter with a rubber spatula. Make sure to fold in carefully so the foam doesn't pop..
Once folded, pour the rest of the meringue from Step 10 and fold in carefully so the foam doesn't pop (just like in Step 14). Please make sure everything is mixed evenly..
Pour the batter in the prepared cake mold and then give it a few sharp taps (2-3 times) on the counter..
Put it in a preheated oven and bake in a water bath. First, bake at 200°C for 5 minutes. Then, reduce temperature to 160°C and bake for 40 minutes..
Stick a skewer through, and it's done if it comes out clean! Take it out from the oven and lightly tap it on the counter to remove excess air..
Leave it to cool in the mold by placing it on a cooling rack. Please be careful when you handle it since a freshly-baked one is still very soft..
If you'd like, you can brush with apricot jam or nappage, and it's done!.

Japanese Cheesecake Recipe (Soufflé Cheesecake) with seven simple steps. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! Souffle traditionally doesn't use any baking powder and neither does Japanese souffle cheesecake. When I ate the version at Gram Cafe, they had a similar texture to. Soufflé cheesecake is the Japanese take on cheesecake.