Japanese Souffle Cheesecake 2 Recipes

Japanese Souffle Cheesecake I

Ingredients For 18cm Springform

• 120 g cream cheese
  
• 20 g soft butter
• 40 ml milk
40g cake flour
• 50 g castor sugar (A)
  
• 3 egg yolks
  
• 1 tbsp. orange juice
  
• 1/2 tsp. lemon zest
  
• 1/4 tsp. salt
• 3 egg whites
  
• 1/2 tsp. lemon juice
  
• 20 g castor sugar (B)
  
• 1 tbsp. apricot marmalade

Methodes

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt together butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. Allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, orange juice, lemon zest, salt and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with lemon juice until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge. 

 

Japanese Souffle Cheesecake II

Ingredients Für 18cm Springform

• 90 g cream cheese
  
• 30 g soft butter
  
• 100 ml milk
• 30 g cake flour
  
• 40 g sugar A.
  
• 3 egg yolks
  
• 1 tsp. lemon juice
  
• 1/2 tsp. vanilla extract
  
• 3 egg whites
  
• 1 pinch salt
  
• 30 g sugar B.
  
• 1 tbsp. apricot jam
  

Methode

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap excellently the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, lemon juice, vanilla and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with salt until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge.