Japanese-style souffle cheesecake. This cotton soft cheesecake is full of creamy cheese flavour with a light melt-in-your mouth texture. The softest cheesecake you'll ever have!
Author:Catherine Zhang
Ingredients
Scale
180g Cream cheese, room temperature (6.3oz)
20g Unsalted butter, room temperature (1 1/2 tbs)
50g Whole milk (3 tbs 1 tsp)
3 Egg yolks
20g Sugar (I) (1 1/2 tbs)
40g Cake flour (1/3 cup)
3 Egg whites
40g Sugar (II) (3 tbs)
Instructions
Preheat the oven to 100C / 212F
Line the bottom of a 6-inch cake tin
Bring a small saucepan of water to a simmer
In a medium heatproof bowl add the cream cheese, butter and milk
Mix the ingredients with a whisk until slightly melted, then whisk until smooth
Remove from the hot water bath and add egg yolks and sugar (I)
Sieve in the cake flour and mix until smooth
In the bowl of a stand mixer add the egg whites and sugar (II), whisk on medium-high until stiff peaks
Reduce the speed to medium low and beat for 2 minutes
Add one quarter of the meringue to the cream cheese batter and whisk until smooth
Transfer the cream cheese batter to the remaining meringue and fold carefully with a spatula until well combined
Pour the batter into the prepared cake tin, then place the tin in a slightly larger baking tray
Fill the baking tray with boiling water, reaching 1-2cm up the side of the cake tin
Place the tray in the oven and bake for 60 minutes
Increase the heat to 150C / 300F and bake for a further 15-20 minutes, until the top is golden brown
Remove from oven and cool
Enjoy warm or place in the fridge for 3-4 hours to enjoy chilled