Dessertsclosetcooking
Japanese Souffle Cheesecake
A light and fluffy Japanese style souffle or cotton cheesecake that is light and air-y, melt in your mouth good and super easy to make!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Heat the cream cheese, egg yolks, butter, milk, lemon zest and juice over low heat, whisking until smooth before removing from heat and mixing in the flour and corn starch.
cream cheese, room temperature8 ounceslemon zest1 teaspoon
2
Beat the egg whites and cream of tartar into soft peaks, before beating in the sugar.
3
Fold the egg whites into the cream cheese mixture 1/3 at a time.
cream cheese, room temperature8 ounces
4
Pour the batter into a greased 8 inch spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until the top is lightly golden brown and just a little wiggly, about ⏱️ 30-45 minutes, before removing from the oven and letting cool to room temperature.
Nutrition Facts
calories
Calories 363
fat Content
Fat 25g
fiber Content
Fiber 0.2g
sugar Content
Sugars 19g
sodium Content
Sodium 207mg
protein Content
Protein 8g
trans Fat Content
Trans 0.2g
cholesterol Content
Cholesterol 218mg
carbohydrate Content
Carbs 26g
saturated Fat Content
Saturated 13g
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