How to Make Cloud-Soft Japanese Soufflé Cheesecake

Sudachi

In this video, I&#039;ll show you how I make perfectly light, fluffy and crack-free Japanese soufflé cheesecake with a cloud-like texture that melts on your tongue. Follow my tips and tricks to prevent cracks and sinking!  🖨 PRINT FULL RECIPE: https://sudachirecipes.com/japanese-souffle-cheesecake/ 📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba 🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na  ✨My First Printed Cookbook: https://amzn.to/4j512pZ 🧰Cooking Tools I Use: https://sudachirecipes.com/japanese-cooking-tools/  📌 RECIPE DETAILS: ⏰ Time: 2 hours 👥 Servings: 15cm cake pan (serves 8) 🥕 Ingredients: 3 eggs, yolks and whites separated (50g yolks, 100g whites) 120g full fat cream cheese 15g unsalted butter 90g whole milk 20g unbleached cake flour 10g potato starch 1 pinch salt ½ tsp vanilla essence zest of ½ a lemon ½ tsp lemon juice 70g granulated sugar 2 tsp liquid honey 1 tbsp apricot jam  💡MY RECOMMENDED JAPANESE PANTRY ITEMS⬇️ https://sudachirecipes.com/top-20-japanese-ingredients/  📖 FULL RECIPE &amp; INSTRUCTIONS WITH TIPS Website: https://sudachirecipes.com/japanese-souffle-cheesecake/ Latest Recipes: https://sudachirecipes.com/blog/ iOS App: https://tinyurl.com/

Transcript

00:00Imagine a cheesecake so light it wobbles, so soft it melts on your tongue, so fluffy

00:05feels like eating a cloud.

00:07That's Japanese souffle cheesecake.

00:09If you want the written version of this recipe with full troubleshooting and tips, google

00:14souffle cheesecakes that you'd find me.

00:16So first, I always start this recipe by separating the eggs.

00:20I'm using 3 large eggs, about 50g each, without the shells.

00:24If for sport, I recommend cracking cold eggs straight from the fridge because the yolk

00:28is firmer and less likely to break.

00:31Pour the whites into a large mixing bowl because we will be making a meringue later.

00:36I'll crack the whites into a small bowl first so that if I accidentally break the yolk,

00:42I don't compromise the ones I already successfully separated.

00:45Set those aside for later and preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit.

00:53While we wait, let's prepare the base of the cheesecake.

00:56I'm using 120g of full fat cream cheese and I'm just gonna roughly break it up and place

01:03it in a small saucepan.

01:04Make sure to use the block type cream cheese and not the spread, because spreadable cream

01:08cheese has extra water and the most fires that can throw off the liquid ratio.

01:14Next, add 15g of unsalted pata and 90g of whole milk.

01:18I use gram measurements for everything so I can easily weigh it on my digital scales.

01:24Okay, we're gonna heat this on the lowest setting until the cream cheese is almost melted.

01:29Stir continuously and be careful not to let it bubble as this can split the milk or cause

01:34a skin to form which will create lumps in the batter.

01:38This is mostly smooth now so we're gonna take it off the heat and keep stirring so that the cream

01:44cheese finishes melting with the residual heat.

01:47We want the pan to cool down for the next step so while we wait, let's prepare the cake pan.

01:52I'm using a 15cm 6-inch cake pan today.

01:57My pan has a removable base which is actually not ideal for this recipe because water can

02:02seep when we bake it in the hot water bath.

02:05To prevent this, I'm wrapping the base with foil.

02:08Make sure it goes all the way up the sides and wrap it with two or three layers just to

02:13make sure no

02:14water can get in. We need to line it. I'm going to spread a thin layer of batter on my

02:21prepared

02:21baking paper and press them onto the base and edges. If your pan doesn't have a removable base,

02:27you can place two strips crossing over in a plus shape underneath and use the overhang like handles

02:33to pull it out more easily when it's done. You will also need a roasting pan or some kind of

02:39wide deep pan and we will pour hot water in it right before baking.

02:44Okay, the saucepan is cool now and I can touch easily.

02:47So now let's add the egg yolk one at a time and whisk well between each addition.

02:53If you add egg yolks while the pan is still hot, they might cook a bit so it's important it's

02:58cold enough.

03:00Next, I've got 20 grams of unbleached cake flour and 10 grams of potato starch.

03:05So mix those together in a small bowl, then sift them into the mixture and mix well.

03:10If you can't get potato starch, corn starch works too.

03:13To make sure your cheesecake is extra smooth, pour the mixture through a fine mesh sieve into

03:19a large mixing bowl. This way you can make sure there are no random lumps of flour or cream tubes.

03:25We're going to finish the base with a pinch of salt, half teaspoon of vanilla essence,

03:29and zest of half a lemon. The lemon zest is optional but it really adds a nice refreshing

03:35note to the cheesecake. Now it's time to make the all-important marin.

03:41Whip the eggs using medium or medium-low speed and we want them to be foamy and doubled in size.

03:47I always separate the eggs early so the whites have time to warm slightly.

03:51They can't reach their full volume potential if their fridge cold.

03:55Once they look for me, pour in half teaspoon of lemon juice and whip for another 10 seconds.

04:00If you use fresh lemon juice from the zested half, strain it to remove any pulp.

04:06Next, we have 70 grams of white granulated sugar. I'm going to add half of it,

04:10then continue to whip on a medium-low speed until it's smooth and slightly glossy.

04:16I know that low speed takes longer and it's tempting to use a higher setting,

04:19but whipping on high makes large air bubbles that are unstable and pop easily.

04:25We want 5 micro bubbles for maximum stability, which is why I keep my whisk on a lower setting.

04:32Okay, next, drizzle in 2 teaspoons of honey. I know honey is a bit unusual to use in meringue,

04:37but I really wanted to make it as flexible as possible so that it doesn't crack in the oven.

04:43If you can't use honey, you can use agave syrup or glucose syrup instead.

04:49Once it's all incorporated, add the other half of the sugar and keep whipping on medium-low.

04:54We're looking for very soft peaks that fold over when lifted.

04:58It shouldn't run, that would be under whipped and can cause the cheesecake to collapse.

05:03But it also shouldn't have stiff peaks that point up because this can make the cheesecake more likely to crack.

05:09This is a sweet spot, soft, stretchy and folding over.

05:13Okay, maran is ready so we need to heat our water.

05:17You'll need enough water to fill your roasting pan 2cm deep, a little less than an inch,

05:22and we're going to heat it to about 50 degrees Celsius.

05:26While we wait for the water, let's combine the maran and cheesecake paste.

05:30Start by adding about 1 third of the maran and whisk it gently but thoroughly.

05:34This is called a sacrifice because we're sacrificing some of the maran's volume

05:39to lighten the base to a similar consistency.

05:42By doing this, it is much easier to fold in the rest of the maran.

05:47Once it looks like this, continue to add the maran one third at a time,

05:51but this time fold in gently while turning the ball.

05:54You don't need to switch to a spatula.

05:56I find the whisk works better for combining them more efficiently.

06:00Just don't whisk it vigorously as this will deflate the maran.

06:04When the mixtures are combined and there are no more white streaks, pour it into the cake pan.

06:10Place a spatula in the middle at a 45 degrees angle,

06:14and paddle it up and down to send any large air bubbles to the top.

06:18Then we can pop them with a wooden skewer.

06:21Finally, pour your hot water into the roasting pan 2cm deep.

06:26It shouldn't be boiling or too hot as this forces it to rise too quickly,

06:30but it shouldn't be cold either because that would lower the oven temperature.

06:35Now we're going to slide it onto the middle shelf and then place an empty baking sheet above it

06:40to protect it from harsh dry heat of my fan assisted oven.

06:45Reduce the heat to 140 degrees Celsius, which is 285 degrees Fahrenheit,

06:50and bake it for 50 minutes to an hour.

06:53We're looking for a cheesecake with a beautiful rice and coming away from the edges of the pan.

06:59Check it occasionally and if it's rising too fast or showing any signs of cracking,

07:04you might need to lower your oven temperature.

07:06And don't open the oven while it bakes.

07:09After about an hour, turn the oven off, open the door a bit,

07:12and wet an oven mitt or something between the door to keep it slightly open.

07:18We're going to leave that for about 30 minutes to avoid sudden temperature changes,

07:22which can make it shrink and become wrinkled.

07:26Okay, it's finally time to take it out of the oven.

07:29It will still be warm and fragile at this point,

07:32so if you're worried about breaking, let it cool completely before taking it out of the pan.

07:36Don't be discouraged if it did crack, it will still be delicious.

07:40This recipe is difficult because all ovens behave differently,

07:44but each try brings you closer to success, so don't give up.

07:48Finally, I microwaved one tablespoon of apricot jam for 10 seconds,

07:53and I'm just going to brush it over the top for the finishing touch.

07:56Or you can dust it with powdered sugar if you prefer.

08:00You can enjoy it when it's warm and jiggly if you like,

08:03but I personally prefer it after a few hours chilling in the fridge.

08:07And that's it. Perfectly light, fluffy and crack-free Japanese souffle cheesecake.

08:12Perfect for any occasion.

08:15Want even more delicious recipes?

08:17Grab my free cookbook from the link in the description.

08:21Okay, let's go over the ingredients one more time.

08:24And if you're ready to cook, you can find a full printable version of this recipe on my website,

08:29linked right here on the screen.

08:31It has all the extra details to help you get perfect every time.

08:34If you enjoyed this, check out my Japanese Sweets playlist.

08:38And next week, I'm making the Ultimate Teruki Burger.

08:41It's subscribed so you don't miss it. See you then.

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