{"id":1470,"date":"2017-07-05T01:57:29","date_gmt":"2017-07-05T01:57:29","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=1470"},"modified":"2018-07-12T11:07:17","modified_gmt":"2018-07-12T03:07:17","slug":"japanese-souffle-cheesecake","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/japanese-souffle-cheesecake\/","title":{"rendered":"Japanese Souffle Cheesecake"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-10520494\">\n\n\t<div id=\"col-947832320\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1 class=\"title-page-purple \">Japanese Souffle Cheesecake<\/h1>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-947832320 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1548562838\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id975'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1548562838 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-10520494 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-73934979\">\n\n\t<div id=\"col-656045440\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>This light and fluffy souffl\u00e9-style Baked Japanese Cheesecake is famous for its moist and smooth texture! You can now learn how to bake Japanese Souffl\u00e9 Cheesecake with Chef Vivian\u2019s recipe!<\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong>\u00a0Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a025 mins\u00a0<strong>Cook :<\/strong>\u00a075 mins<br \/>\n<strong>Ready in :<\/strong>\u00a0100 mins\u00a0<strong>Serves :<\/strong>\u00a06-8<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul class=\"lists-box clearfix\">\n<li class=\"col-md-6 col-sm-6\">400g Cream Cheese, softened<\/li>\n<li class=\"col-md-6 col-sm-6\">60g Caster Sugar<\/li>\n<li class=\"col-md-6 col-sm-6\">60g Unsalted Butter, cut into small pieces, softened<\/li>\n<li class=\"col-md-6 col-sm-6\">6 Large Egg Yolks (6 egg whites will be used later)<\/li>\n<li class=\"col-md-6 col-sm-6\">200ml Whipping Cream, at room temperature<\/li>\n<li class=\"col-md-6 col-sm-6\">2 tsp Lemon Juice<\/li>\n<li class=\"col-md-6 col-sm-6\">1 tbsp Vanilla Extract<\/li>\n<li class=\"col-md-6 col-sm-6\">80g Plain Flour<\/li>\n<li class=\"col-md-6 col-sm-6\">3 tbsp Apricot Jam<\/li>\n<li class=\"col-md-6 col-sm-6\">1 tsp Water<\/li>\n<\/ul>\n<p>Ingredients\u00a0for the Meringue<\/p>\n<ul class=\"lists-box clearfix\">\n<li class=\"col-md-6 col-sm-6\">6 Egg Whites<\/li>\n<li class=\"col-md-6 col-sm-6\">100g Caster Sugar<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-656045440 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-309765771\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1906678050\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner image-cover dark\" style=\"padding-top:100%;margin:-10px 0px 0px 0px;\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"650\" height=\"639\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/07\/featured_Japanese_Souffle_Cheesecake.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/07\/featured_Japanese_Souffle_Cheesecake.png 650w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/07\/featured_Japanese_Souffle_Cheesecake-300x295.png 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/07\/featured_Japanese_Souffle_Cheesecake-24x24.png 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/07\/featured_Japanese_Souffle_Cheesecake-36x36.png 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/07\/featured_Japanese_Souffle_Cheesecake-48x48.png 48w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1906678050 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-73934979 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>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.<\/li>\n<li>Preheat oven to 160\u00baC degrees.<\/li>\n<li>In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth.<\/li>\n<li>Add the butter and mix until thoroughly incorporated.<\/li>\n<li>Add the egg yolk and whipping cream and mix well.<\/li>\n<li>Add lemon juice and rum and mix until the batter is very smooth.<\/li>\n<li>Sift the flour add the flour all at once and mix well.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Add 1\/3 of the meringue to the batter and mix well first.<\/li>\n<li>Then add the rest of the meringue all at once and fold it in.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Bake at 160\u00baC for 60 minutes or until light golden brown. Then reduce temperature to 150\u00baC and bake for another 15-30 minutes.<\/li>\n<li>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.<\/li>\n<li>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).<\/li>\n<li>NOTE: The cake should be consumed within 3 days if it&#8217;s kept in refrigerator. You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This light and fluffy souffl\u00e9-style Baked Japanese Cheesecake is famous for its moist and smooth texture! You can now learn how to bake Japanese Souffl\u00e9 Cheesecake with Chef Vivian\u2019s recipe!<\/p>\n","protected":false},"author":1,"featured_media":1471,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[68,69],"time":[75,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Japanese Souffle Cheesecake | ToTT Store<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/japanese-souffle-cheesecake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japanese Souffle Cheesecake | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"This light and fluffy souffl\u00e9-style Baked Japanese Cheesecake is famous for its moist and smooth texture! 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