Japanese Soufflé Cheesecake
Light and fluffy, Japanese Soufflé Cheesecake (also Soufflé Cheesecake or Jiggly Cake) is seriously the most delicious treat to serve for a crowd. It has the melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!
- 3 slices castella or sponge cake
- 250 g cream cheese;
- 3 egg yolks;
- 160g cream;
- 2 tbsp milk;
- 1 tsp lemon juice;
- 30g flour;
- 3 egg whites;
- 45g sugar
Check also: Eggless Strawberry Fraisier Cake
Japanese Soufflé Cheesecake Instructions
Preheat oven to 160C (320F).
Use mixer to beat together cream cheese, powdered sugar, egg yolks, cream, milk, lemon juice and flour.
Separately beat egg whites until foamy, add white sugar and continue beating until stiff peaks form.
Fold egg whites into the cream cheese batter.
Crumble castella cake and press on the bottom of 20 cm (8 inches) spring form, lined with parchment. Pour cheese batter on top of the crust.
Wrap the bottom of the pan with foil and place it into a tray filled with hot water.
Bake for 1 hour. Cool down completely and serve decorated with lemon slices and sprinkled with powdered sugar.
Enjoy your Japanese Soufflé Cheesecake