‘Cheesecake’ means ‘Soufflé Cheesecake’ in Japan. I have never seen this type of Cheesecake in Australia, even in the cheesecake shops. I love the rich & heavy Baked Cheesecake but I sometimes want to eat this delicate & light Japanese style Cheesecake. If I want to eat it, I have to make it. Here is my recipe that I am happy to share with you.
18cm / 20cm Round Cake Tin
250g Cream Cheese *cut into cubes
1/2 cup Milk OR Cream
3 tablespoons Caster Sugar
4 Egg Yolks
2 tablespoons Lemon Juice
1/4 cup Plain Flour
2 tablespoons Corn Starch
4 Egg Whites
1/4 cup Caster Sugar
Melted Butter for greasing the cake tin
- Preheat oven to 150°C. Line the base and sides of a 18cm / 20cm round cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height.
- You need to prepare the cake tin just like Soufflé dish. To help the cake to rise well, butter the baking paper on the sides. Add a small amount of Caster Sugar to coat the sides, shaking out any excess.
- Place the cake tin in a roasting pan. *Note: If you use a springform cake tin, cover the bottom of the cake tin with foil so that water won’t get in. But I don’t recommend to use springform tin.
- Place Cream Cheese and Milk (OR Cream) in a large heat-proof bowl. Heat in the microwave for 1 minute, mix with a whisk, heat extra time until Cream Cheese is soft, then mix well until smooth. Cool slightly.
- Add 3 tablespoons Caster Sugar and Lemon Juice, mix to combine, then add Egg Yolks and mix well. Sift in Plain Flour and Corn Starch, and combine well.
- In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar beating well until thick and glossy and sugar is well dissolved. Fold in the Egg White into the mixture and combine well.
- Pour the mixture into the prepared cake tin and smooth the surface. Pour boiling water into the roasting pan about 1-2cm deep. Bake for 40 to 50 minutes or until cooked through. If the top is getting too dark, cover with a sheet of foil.
- Turn off the oven. Leave the cake in the oven, with the door ajar for 1 hour, and cool slowly. When it is cool (room temperature), place in the fridge to chill in the tin.
- When the cake is chilled, it should be firm enough to flip using your hand. Gently peel the baking paper on the bottom, then remove the paper on the sides.
Well..I am going to try this for my kids, they’re like sweet and cakes. Question for you. Do it’s ok to use the cake’s flour? also I would like to know…” What’s cream you use? It’s that heavy cream. I let you know if came out good.
Hello Vicky. I believe Cake Flour and Plain Flour are the same thing. Plain Flour is the most common flour to use for baking cakes and cookies. Regarding Cream, I use Thickened Cream, that is most common Cream, not too thick, and suitable for whipping. Heavy Cream should be good.
I LOVE this cake! I used to make this cake all the time but haven’t in a while. I just made it today (I’m feeling my 1/2 Japanese lol) I made lots of different Asian dishes to go along with it; Filipina, Chinese, Japanese. And now waiting for the cake to cook – I’m so happy!!! THANKS FOR THE RECIPE 😊
Thank you for the comment. I am glad my recipe inspired you to cook it again. I sometimes crave this cake and cook it in my rice cooker.
Brings back fond memories of Japan, will have to give it a try!
Yes, please try it! It’s not hard to make but you must prepare the cake tin well.
Thanks Hiroko. Is this one cup of cornflour?
Loving your posts
Thank you for asking. It’s 1 tablespoon!!! I have corrected it.