Скачать или смотреть JAPANESE SOUFFLÉ CHEESECAKE Recipe | How to Make Jiggly Cotton Cheesecake

🍰Japanese Souffle Cheesecake:🍰
Serves 8-10 people

✅Ingredients
190 grams cream cheese, room temperature
30 grams butter, room temperature
55 grams milk, room temperature
60 grams sour cream, room temperature
2 teaspoons vanilla extract
50 grams all purpose flour or plain flour
10 grams cornflour or cornstarch
4 egg yolks
4 egg whites
1/4th teaspoon salt
100 grams caster sugar

✅Baking Notes:
1. Preheat oven to 180 Celsius / 350 Fahrenheit.

2. Grease and line a 6" fixed bottom cake tin with parchment paper and place inside an 8" square tin for the water-bath

3. Bake the cheesecake at 180 C / 350 F first for 25 minutes. This will give the cheesecake a good rise and a golden brown colour on the top.

4. Then lower the temperature to 110 Celsius or 230 Fahrenheit and bake for another 1 hour.

5. When lowering the temperature after the first 25 minutes of baking, you can even open the oven door for 20-30 seconds to help the temperature drop to 110 C faster. I tested both ways (by opening the door for 20-30 seconds and keeping it closed throughout and didn't see any significant difference)

6. After the 1 hour at 110 C / 230 F is done, turn off the oven but leave the cheesecake inside and crack open the oven door slightly with a wooden spoon and let it sit inside for another 30-45 minutes so that there is no temperature shock and the cheesecake gently cools down.

7. Then take it out of the oven and cool completely before serving. Or you can refrigerate overnight and serve chilled the next day. It won't be very jiggly if you eat it chilled but I personally love the flavours of this cheesecake when it has had time to rest in the refrigerator overnight.

#soufflé #cheesecake

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