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Friday, 5 June 2020

Jiggly Fluffy Japanese Souffle Cheesecake - Josephine's Recipes

Why not try this jiggly and fluffy Japanese souffle cheese cake, make it for lunch, afternoon tea or a birthday cake to surprise your loved ones. Once you make yours, the smell that fresh baking smell in the kitchen, and the taste of heavenly you won't go back to buying shop bought cakes! It is definitely one of the best Japanese cheesecake, its jiggly, fluffy, moist, and wonderfully melt in your mouth.



180g cream cheese. Philadelphia or any your favourite brand
20g butter, salted
20g granulated sugar, golden
3 egg yolks
50g milk
cake flour 38g
or (25g, plain flour + 13g corn flour)


3 egg whites
1/4 tsp cream of tartar / lemon, lime juice, white vinegar instead
40g granulated sugar, golden

You will need 6-inch square cake pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.


1) In a bowl, add the cream cheese and butter, allow to leave at room temperature or in warm oven for a few minutes. whisk together until melted and smooth and then adding sugar, and whisk the egg yolks one by one. pour milk and sieved the cake flour, stirring until evenly combined, use a strainer for extra smooth batter, and make sure there are no lumps.

2) In another bowl, beating egg whites with a hand mixer, on low to medium speed until foamy, add cream of tartar or lemon, lime juice instead and add sugar a little bit at a time, continue to beat on medium speed until nearly stiff peaks form about 3-5 minutes. 

3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan and shake to release any large air bubbles.

4) Use a large baking pan for a hot water bath and bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

5) After it s baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Using a stencil, lightly sift with powdered sugar, gently remove stencil. Place treats on tray! It is best served chilled. 

Helpful Tips:
1) Store in covered containers in the fridge and consumed within 2 days.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
9) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
10) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone. 

Recipe Source: Josephine's Recipes 

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