Soufflé Cheesecake

Name: Soufflé Cheesecake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: European, French, Mediterranean, Eastern European
Ingredients: - [ ] 2/3 cups cream cheese (100g) room temp; - [ ] 1/3 cup milk (76ml) room temp; - [ ] 3 tbsp butter (35g) room temp; - [ ] 1 tbsp vanilla extract; - [ ] 1/4 cup flour (30g); - [ ] 1/2 tbsp cornstarch; - [ ] 3 eggs, separated; - [ ] 1/2 tsp cream of tartar; - [ ] 1/2 cup sugar (40g)

6 steps

Prep:20minCook:1h 15min

My take on the famous Japanese fluffy cheesecake! It’s so light and airy, but super creamy and has the texture of a cottony sponge cake!

Updated at: Thu, 17 Aug 2023 10:04:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories192.9 kcal (10%)

Total Fat13 g (19%)

Carbs13.2 g (5%)

Sugars8.3 g (9%)

Protein4.8 g (10%)

Sodium89.9 mg (4%)

Fiber0.1 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅓ cupmilk

35gbutter

1 Tbspvanilla extract

¼ cupflour

½ Tbspcornstarch

3eggs

separated

½ tspcream of tartar

½ cupsugar

Instructions

Step 1

Start by boiling a pot of water, and place a heat-safe bowl on top. Add the cream cheese, butter, and milk. Stir until melted and combined. Remove the bowl from the heat and and let it cool down a bit. Set the pot of water to simmer, you’ll use it later.

Step 2

Add the egg yolks, stirring quickly so that it doesn’t get cooked. Sift your flour and cornstarch, and gently mix. Set aside.

Step 3

Add cold egg whites and cream of tartar to a clean bowl, and whip until frothy. Gradually add the sugar and continue whipping until soft-stiff peaks are formed.

Step 4

Gently fold the whipped meringue into your batter being very careful to not deflate the air bubbles. Transfer batter to a parchment lined 6-inch baking pan.

Step 5

Place baking pan in a larger one and pour the hot water to create a water bath. Bake at 300f for 70-75min, or until the top has browned nicely. Once it’s done baking, DO NOT remove it from the oven. Instead, turn the oven off and leave the door open so that it begins cooling without the top cracking.

Step 6

Let the cheesecake cool to room temperature, and refrigerate for 2-3 hours. Dust with powdered sugar, and enjoy!