This light and fluffy soufflé-style Baked Japanese Cheesecake is famous for its moist and smooth texture! You can now learn how to bake Japanese Soufflé Cheesecake with Chef Vivian’s recipe!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 75 mins
Ready in : 100 mins Serves : 6-8
- 400g Cream Cheese, softened
- 60g Caster Sugar
- 60g Unsalted Butter, cut into small pieces, softened
- 6 Large Egg Yolks (6 egg whites will be used later)
- 200ml Whipping Cream, at room temperature
- 2 tsp Lemon Juice
- 1 tbsp Vanilla Extract
- 80g Plain Flour
- 3 tbsp Apricot Jam
- 1 tsp Water
Ingredients for the Meringue
- 6 Egg Whites
- 100g Caster Sugar
- Lightly grease the bottom and sides of a 23 cm spring-form pan with cooking spray and line with parchment paper. Wrap the base of the cake pan with 2 layers of aluminum foil, edges tightly sealed.
- Preheat oven to 160ºC degrees.
- In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth.
- Add the butter and mix until thoroughly incorporated.
- Add the egg yolk and whipping cream and mix well.
- Add lemon juice and rum and mix until the batter is very smooth.
- Sift the flour add the flour all at once and mix well.
- Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl.
- Put the egg whites into the clean bowl and whisk them on medium low speed till opaque and foamy and bubbly. Then add 1/3 of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
- Add 1/3 of the meringue to the batter and mix well first.
- Then add the rest of the meringue all at once and fold it in.
- Pour the batter into the prepared cake pan and then drop the pan from 5-7 cm high to the counter top to remove any air bubbles.
- Place the cake pan in a large roasting pan and pour 2.5 cm of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven.
- Bake at 160ºC for 60 minutes or until light golden brown. Then reduce temperature to 150ºC and bake for another 15-30 minutes.
- When a wooden skewer inserted in the center of the cake comes out clean without any wet batter, turn off the oven. Let the cake sit in the oven with the door slightly open for about 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
- In a small bowl, heat apricot jam and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with a warm knife (run a knife under hot water and wipe off completely before each cut).
- NOTE: The cake should be consumed within 3 days if it’s kept in refrigerator. You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.