This fluffy and moist Japanese Cheesecake using meringue is very popular in Japan. It is known as Souffle Cheesecake or Cotton Cheesecake. Cheese lovers should definitely try this recipe!
How to make Soufflé Cheesecake
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(1 cake) Cook Time: 90 minutes
* Time for chilling cheesecake in the fridge is not included in cook time.
(15cm/5.9” cake pan with removable bottom)
100g Cream Cheese (3.5 oz)
30g Sour Cream (1.1 oz)
20g Butter, unsalted (0.7 oz)
2 Egg Yolks
20g Cake Flour (0.7 oz)
100ml Milk (3.4 fl oz)
½ tsp Vanilla Extract
2 Egg Whites
40g Granulated Sugar (1.4 oz)
Apricot Jam diluted with rum
Icing Sugar, optional
Grated Lemon Zest, optional
* Be sure to bring the refrigerated items to room temperature before combining.
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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