Japanese Cheesecake – Recipe
Soufflé Cheesecakes commonly known as Japanese Cheesecakes are light, fluffy, and delicious with a melt-in-your-mouth taste created by combining rich cream cheese and airy soufflé. This particular recipe originated in Japan and is also known as “jiggly cake” for the way it jiggles. The recipe follows a few techniques that once perfected offer a lifetime of absolute indulgence. Here’s our tried and tested recipe for the famous Cheesecake by Asma’s Culinary Delight (check out the video link at the bottom) give it a try and subscribe for more.
Butter 50gms (3 1/2 tbsp)
Cream cheese 100g (3/4 cup)
All-purpose flour 30 g (4TBSP)
Cornflour 30 g (3 tbsp+1 tsp)
Egg yolks 3
Egg whites 6
Sugar 160 g (10 tbsp)
Lemon juice 2 tbsp
Full-fat milk 65 ml (1/3 cup)
First, on a double boiler, warm cream cheese with milk until the cream cheese is melted and makes a uniform paste.
Add butter to it and melt it on the double boiler with a whisk.
Dissolve all the ingredients gently. Don’t rush !!!!!
When the butter is about to melt completely remove it from the double boiler, and mix at room temperature until all the butter is dissolved.
Now add sifted all-purpose flour and cornflour and mix in the cream cheese mixture with the help of a whisk.
When the flour makes a uniform paste, add egg yolks to the mixture one by one and mix the batter with the help of a whisk.
Next beat egg whites with the help of an egg beater or standing mixer. Before you start beating make sure to clean the paddles with the lemon or vinegar on a kitchen towel. It will help take off any water or grease from the paddles to create nice and soft peaks.
In the beginning beat at the slow speed. Add sugar to the egg whites in three batches. Also, add lemon juice at this point. This will help to reduce the eggy flavor of the cake.
Beat the egg whites until soft jiggly peaks are formed.
Once the meringue (egg white and sugar mix) is ready combine it with batter in small batches. First, add 1/3 of it and mix gently with the whisk. Then add more and repeat the process. Then for the third portion pour the batter into the meringue and mix it gently with the help of a spatula from down to up.
Now, pour the batter to the cake pan already lined with the parchment or wax paper. If you are using a springform pan, then cover the outside of the pan with the foil so that there is no leakage of batter into the water bath or bain-marie.
To release any kind of entrapped air bubbles tap the top of the batter with the spatula. Or use a skewer and swirl it in the batter to release any air bubble. Also, tap the pan on the kitchen slab. It will help to release air bubbles.
Now place the pan in a rectangular dish and pour hot boiling water into the dish. Bake the cake in the water bath at 335 F for 25 mins. Then reduce the temp to 280 F and bake for 55-60 mins.
Finally, turn off the oven and remove the cake from the water bath and let it stay in the oven for 30 mins. After that cake is ready to be served! 🎂!!!!!!
Check out the video below for more tips and details.