FYLLO tea Japanese Souffle Cheesecake
Japanese souffle cheesecake. This cotton-soft cheesecake has a flavorful texture that melts in your tongue and is loaded with creamy cheese. You've never had cheesecake this soft!
Steps by Steps
- Line the base and sides of a 8” round cake pan(fixed base) with parchment paper.
- Sieve together cake flour and corn flour, set aside.
- Place cream cheese and butter in a large mixing bowl. Set the mixing bowl over a saucepan of simmering water (make sure the mixing bowl is bigger than the saucepan). Let the mixture melts and stir till smooth. (Note: not to worry if the butter and cheese mixture appears curdled/separated, after the egg yolks are added in it will turn smooth). Remove from heat and leave to cool.
- When ready, add the egg yolks to the cream cheese and butter mixture, one at a time, and with a balloon whisk, whisk to combine.
- Add milk, whisk to combine. Add lemon juice, whisk to combine.
- Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
- In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until the mixture becomes frothy and foamy.
- Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reach the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly. Turn to low speed and beat for another 1 to 2 mins (this helps to stabilise the air bubbles).
- Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula until just blended.
- Pour batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan). Place on the lower rack of the oven and bake at 150 deg C for 60 mins.
- Remove cake pan from oven and immediately drop the pan at a height of 20~30cm onto the table top. This helps to prevent the cake from shrinking upon cooling.
- Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake.
- Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.
Serving Size 8 "
- Amount Per Serving
- Calories 147kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 5.7g29%
- Cholesterol 43.3mg15%
- Sodium 86.65mg4%
- Protein 3g6%
* Percent Daily Values are estimated. Your daily value may be higher or lower depending on your needs.
- Cooking time does not include the time required to chill cheesecake in the refrigerator.
- Nutrition Facts are based on the estimated value provided by Carb Manager.
Frequently Asked Questions
The two cheesecakes differ from one another in a few key ways. Japanese cheesecakes are produced by incorporating egg whites into a cake mix with cream cheese as the primary ingredient. The resultant cake has a creamy cheesecake flavour and is incredibly light and fluffy. Regular cheesecakes, unlike Japanese cheesecakes, start with a base of crumbled buttery cookies and are then covered in a considerably richer, denser cream cheese batter. The main component of this batter is cream cheese, and eggs or gelatin hold it together. The end effect is a cake that is significantly denser, heavier, and cheesier.
Whipped egg whites are folded into the batter to give it its fluff. However, a dense cake may arise from improper egg white folding.
The result will be a cake with a dense bottom and a light top if the egg whites are under-mixed into the batter. This is because the lighter cake batter will bake to the top of the cake, while the egg whites that weren't thoroughly included will rise to the bottom of the cake.
The beaten egg whites lose their density when the batter is over-mixed. The air that is whisked into the egg whites gives them their distinctively light and fluffy texture. Without the additional air, the cake won't be able to rise, turning out to be flat and dense.