Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, japanese soufflé cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Japanese Soufflé Cheesecake is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Japanese Soufflé Cheesecake is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have japanese soufflé cheesecake using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Soufflé Cheesecake:

1. Take 250 g Cream Cheese *cut into cubes
2. Make ready 1/2 cup Cream
3. Take 1/2 cup Milk
4. Get 2 tablespoons Caster Sugar
5. Take 4 Egg Yolks
6. Take 2 tablespoons Lemon Juice
7. Get 1/4 cup Plain Flour
8. Make ready 1 tablespoon Corn Starch Flour
9. Prepare 4 Egg Whites
10. Prepare 1/4 cup Caster Sugar
11. Prepare Melted Butter for greasing the cake tin*

Steps to make Japanese Soufflé Cheesecake:

1. I used a 18cm Springform Cake Tin. 20cm Tin is also OK. *Note: Most Springform Cake Tins are not deep enough to bake ‘Soufflé Cheesecake’. Please read how to prepare the tin below.
2. Preheat oven to 150°C. Line the base and sides of a 18cm springform cake tin with baking paper. The baking paper on the sides need to be at least 12cm in height.
3. You need to prepare the cake tin just like Soufflé dish. To help the cake to raise well, butter the baking paper on the sides. Add a small amount of Caster Sugar to coat the sides, shaking out any excess.
4. Cover the bottom of the cake tin with foil so that water won’t get into the cake tin, and place the cake tin in a roasting pan.
5. Place Cream Cheese, Cream and Milk in a large heat-proof bowl. Heat in the microwave for 1 minutes, mix with a whisk, heat for 1 minute again, then mix well until smooth. Cool slightly.
6. Add 2 tablespoons Caster Sugar and Lemon Juice, mix to combine, then add Egg Yolks and mix well. Sift in Plain Flour and Corn Starch Flour, and combine well.
7. In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar beating well until thick and glossy and sugar is well dissolved. Fold in the egg white into the mixture and combine well.
8. Pour the mixture into the prepared cake tin and smooth the surface. Pour boiling water into the roasting pan. Bake for 60 minutes or until cooked through. If the top is getting too dark, cover with a sheet of foil.
9. Turn off the oven. Leave cheesecake in the oven, with the door ajar, for 1 hour to cool slowly. I recommend to let the cake cool in the tin. When it is cool (room temperature), take out from tin. Place in the fridge to chill for better texture.

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