Japanese Souffle Cheesecake
Ingredients
The cheesecake batter
-
200
g
Philadelphia cream cheese
-
4
large
egg yolks
-
20
g
caster sugar
-
100
ml
heavy cream
-
100
ml
milk
-
1
tbsp
lemon juice
-
2
tsp
lemon zest
-
40
g
plain flour
-
10
g
corn starch
The meringue
-
4
large
egg whites
-
¼
tsp
cream of tartar
-
60
g
caster sugar
The glaze
-
30
g
apricot jam
-
1
tbsp
water or brandy
Instructions
- Soften the cream cheese at room temperature for at least 1 hour.
- Prepare a 7-inch round cake pan by greasing and lining it with parchment paper.
- Sift the flour and corn starch together and set aside.
- Mix the softened cream cheese until smooth, then gradually add the milk and cream mixture, sugar, and egg yolks one at a time, mixing well.
- Sift the flour and corn starch into the cream cheese mixture and combine.
- Preheat the oven to 338°F (170°C).
- Make the meringue by whipping the egg whites until large bubbles form, then add cream of tartar and sugar gradually until soft peaks form.
- Fold the meringue into the cream cheese mixture in three additions, being careful not to deflate it.
- Pour the mixture into the prepared cake pan and bake in a water bath, first at 320°F (160°C) for 20 minutes, then reduce to 284°F (140°C) and bake for an additional 55 minutes.
- Turn off the oven and let the cake cool inside for 30 minutes before removing it and refrigerating overnight.
- Glaze the top with apricot jam mixed with water or brandy before serving.
Nutrition Facts (estimated)
Servings
8
Calories
248
Total fat
16g
Total carbohydrates
20g
Total protein
5g
Sodium
121mg
Cholesterol
143mg
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