Jiggly Japanese Cheesecake - スフレチーズケーキ
The perfect combination of sweet and tangy cheesecake and soufflés moist and soft texture. A jiggly classic Japanese dessert you can try at home!
- time: 1 hour 45 minutes
- tools: 1 small pot, a whisk, 2 large bowls, a hand mixer, 1 9X3 inch round cake pan, parchement paper, 1 large baking dish, paper towels.
- prep time: 25 minutes
- serving: 6
- 7 tablespoons Butter
- 4 oz Cream cheese
- 1/2 cup Milk
- 8 eggs Yolk
- 1/4 cup Flour
- 1/4 cup Cornstarch
- 13 large Egg whites
- 2/3 cup Granulated sugar
- Hot Water for baking
- Powdered sugar for serving
- 1 pt Strawberries, for serving
- Step One: Preheat the oven to 320°F (160°C).
- Step Two: In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smoothed. Remove from the heat and let cool.
- Step Three: In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream chesse mixture, stirring until evenly combined.
- Step Four: Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- Step Five: In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
- Step Six: Fold about 1/4 of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Step Seven: Grease the bottom of a 9 X 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent leakage.
- Step Eight: Pour the batter into the pan and shake to release any large air bubbles.
- Step Nine: Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm)high with hot water.
- Step Ten: Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Step Eleven: Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Step Twelve: Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
- And Finally: Enjoy!