Japanese Souffle Cheesecake
Japanese Souffle Cheesecake, also known as jiggly cheesecake and cotton cheesecake, was created by Japanese chef Tomotaro Kuzuno after a trip to Germany in the 1960's where he tried the German variations. It's not a cheesecake as we understand it in America. Rather, a hybrid sponge cake and souffle, which cream cheese to add a creamy texture. It's light, jiggly, and addictive. It's not too sweet - which jives better with my tastes now that I'm firmly settled into middle age. Its primary flavor and ingredients, are eggs.
This souffle cheesecake has become a specialty of Osaka, and people visit the city exclusively to try it. Fortunately, it's quite easy to make at home - of course, not having tried the original varieties, I don't know how well this one matches them. This recipe seeks to copy the cheesecakes sold at the Rikuro bakery. Rikuro adds raisins to the bottom of the cake. I didn't because I'm usually not fond of raisins in sweet dishes (I'm a big fan of mixing them with meats, however). If you want to add them, I'd put about 1/2 cup on the cake pan before pouring in the batter.
PRINT PDF
Japanese Souffle Cheesecake
Ingredients
- 8 oz cream cheese
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/3 cup flour
- 2 Tbsp cornstarch
- pinch salt
- 5 eggs, separated
- 2/3 cup superfine sugar
Directions
Preheat oven to 300°F. Cover the bottom of an 8" cake pan with parchment paper. Fill a baking pan or broiler with 1/2" of water.
In a large saucepan or metal bowl, heat the cream, milk and butter over low heat. Whisk until melted and combined. Take off the heat. Sift the flour, cornstarch and salt into the cream cheese mixture and whisk until smooth. Add the egg yolks, one at the time, whisking in between.
Using an electric mixer, beat the egg whites on low. Gradually add the sugar and increase the mixing speed. Beat until soft peaks are formed.
Fold the egg whites into the cream cheese mixture. Pour mixture into the prepared cake pan. Carefully place the cake pan into the baking pan with the water. Transfer to the oven.
Bake for 30 minutes. Open the oven door as little as you can and keep ajar as you continue baking for another 20 minutes. Close the oven door and bake for a final 20 - 30 minutes, or until brown on top. Cool slightly. Unmold and serve warm.
|
Adapted from Katalin Nagy's recipe at Spatula Desserts
Do you have a comment on this recipe? Please make it here
Kansai Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail
|