Fluffy Japanese Soufflé Cheesecakes

🧁 Fluffy Japanese Soufflé Cheesecakes

Ingredients:

• 250 g (9 oz) cream cheese, softened

• 60 g (¼ cup) unsalted butter

• 100 ml (½ cup) milk

• 60 g (½ cup) cake flour (or all-purpose flour sifted twice)

• 20 g (2 tbsp) cornstarch

• 6 large eggs, separated

• 140 g (⅔ cup) sugar

• 1 tsp lemon juice

• 1 tsp vanilla extract

• A pinch of salt

• Powdered sugar (for dusting)

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Instructions:

1. Preheat Oven

   • Preheat your oven to 160°C (320°F).

   • Prepare a muffin pan or ramekins, lightly grease, and line with paper cups if needed.

2. Prepare Cheese Mixture

   • In a heatproof bowl, add cream cheese, butter, and milk.

   • Place over a pot of simmering water (double boiler) and stir until smooth and creamy.

   • Remove from heat and let it cool slightly.

3. Add Yolks

   • Add egg yolks, vanilla extract, and lemon juice to the cheese mixture.

   • Sift in flour and cornstarch. Mix until smooth and lump-free.

4. Beat Egg Whites

   • In another bowl, beat egg whites with a pinch of salt.

   • Gradually add sugar while beating until stiff peaks form (like meringue).

5. Combine

   • Gently fold the meringue into the cheese mixture in 3 batches.

   • Be careful not to deflate the batter.

6. Bake

   • Pour the batter into ramekins or cupcake molds up to ¾ full.

   • Place the tray in a larger baking pan, then pour hot water halfway up the sides (water bath).

   • Bake for 25–30 minutes at 160°C (320°F), then lower to 150°C (300°F) and bake for another 10–15 minutes until golden and puffed.

7. Cool

   • Turn off the oven and leave the door slightly open for 10 minutes to prevent shrinking.

   • Remove and let cool on a rack.

8. Dust & Serve

   • Dust with powdered sugar before serving.

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🍰 Tips:

• Use room-temperature ingredients for a smoother batter.

• Don’t overmix once the egg whites are added.

• Best enjoyed fresh and warm — super soft and fluffy inside!