This Soufflé Japanese Cheesecake has been made by many bloggers and is getting very popular. This is another quick and easy recipe using only 3 ingredients. I’m also attracted by this cake because one of the ingredients used is white chocolate. I’ve always given recipes with white chocolate a miss as I find them too sweet to my liking. So in this recipe, I’ve added some lemon juice and zest to give the cake a little citrus lemon flavour. The cheesecake turned out perfect, it is silky smooth and light that melts in your mouth. Love the lemony hint in this cake. Thumbs up for this recipe!
Soufflé Japanese Cheesecake 日式舒芙蕾芝士蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4 servings
Ingredients
- 125g Cream cheese, room temperature
- 120g White chocolate (Meiji brand)
- 3 Cold Eggs, 70g each
- ½ tbsp Lemon juice and zest of half lemon
Instructions
- Preheat oven to 170 degrees C. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
- Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
- Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth.
- Then add cream cheese into it and stir till smooth with a hand whisk.
- Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
- Whisk egg whites with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out. Add ⅓ meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
- Pour cheese mixture into pan and drop the pan lightly on the counter top to release the air bubbles out of the batter.
- Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
- Leave the cake to cool completely before removing from the cake pan. Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.
3.5.3226
日式舒芙蕾芝士蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4
Ingredients
- 125克 奶油奶酪 （温室中待软化）
- 三粒 冷鸡蛋，越一粒70克
- 120克 白巧克力
- ½ 汤匙 柠檬汁和半粒的柠檬屑
Instructions
- 烤箱预热至170度。准备1个7寸圆形烤盘，旁边抹油，底部铺上油纸。
- 蛋白与蛋黄分开。把蛋白收藏在冰箱里，待用。
- 白巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
- 把乳酪糊离开隔水，加入鸡蛋，柠檬汁和柠檬屑，搅拌均匀。
- 从冰箱拿出蛋白，打致硬性发泡，先将1/3打发的蛋白加入乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀，倒入烤盘中，在桌面上轻敲几下，震出气泡。
- 用水谷法方式170度先烘烤15分钟，之后以160度烘烤15分钟，烤好后，把蛋糕留在炉里焖15分钟。
- 取出蛋糕待凉脱模，把蛋糕收入冰箱，大约两三个小时即可享用。然后撒上糖粉或按个人喜欢装饰表面。
3.5.3226
Hope you have a Wonderful Weekend ahead!