Japanese soufflé cheesecake
- October 2023
- Serves 6
- Hands-on time 45 min. Oven time 1 hour 30 min, plus cooling
Chef Jeremy Pang shares his recipe for a perfectly light and bouncy Japanese soufflé cheesecake. The sound and wobble of this cake when you slice into it is beyond exciting, trust us.
Jeremy says: “Achieving a Japanese cheesecake’s fluffy texture is an exacting process, perhaps better described as reforging a long-lost friendship with your oven to fathom where, if any, its hot spots are. If you happen to get any crinkles or cracks on top, just dust 2 tablespoons of icing sugar over to hide the imperfections – your friends will be equally wowed and everyone will want more than one slice once they start to dig in!”
We love a cheesecake here at delicious. Here’s 60+ more cheesecake recipes.
Recipe taken from School of Wok: Simple Family Feasts by Jeremy Pang (Hamlyn £22)
- 23g (13g saturated)
- 27g (19g sugars)
- 60g unsalted butter, plus 1 tbsp to grease
- 230g cream cheese
- 50g caster sugar
- 1 tsp vanilla extract
- Icing sugar to dust
- Raspberries to serve (optional)
For the batter
- 130ml whole milk
- 5 medium free-range egg yolks
- 40g plain flour, sifted
- 20g cornflour, sifted
For the meringue
- 5 medium free-range egg whites
- ¼ tsp cream of tartar
- 50g caster sugar
- 20cm round non-stick cake tin
- Rub 1 tbsp butter around the inside of the cake tin using kitchen paper. Cut 2 long, 5cm-wide strips of baking paper and put them in the base of the tin forming a cross, with the ends overhanging the edges (this is used to lift the baked cheesecake out). Cut a circle of baking paper for the base and a strip for the edge and use them to line the tin.
- Add the cream cheese, caster sugar and vanilla extract to a saucepan over a low heat and cook for 3-4 minutes, stirring, until smooth. Allow to cool.
- Heat the oven to 165°C/gas 4½ (don’t use the fan). Whisk the batter ingredients together gently, then add the cheese mixture a ladle at a time, whisking between each addition, until the batter looks like custard.
- For the meringue, put the egg whites and cream of tartar in a large, very clean mixing bowl and whisk until soft peaks form (the tips will flop over when you lift out the beaters). Add the caster sugar, 1 tbsp at a time, whisking well after each addition, then continue whisking until stiff and silky smooth. Gradually fold 2 tbsp meringue into the batter. Repeat this 4 more times, then add any remaining meringue to the batter and incorporate very gently, trying to lose as little air as possible.
- Fill a deep roasting tray halfway with boiling water and put it in the oven. Pour the cake mixture into the lined cake tin, stand it in the hot water and bake for 25 minutes. Reduce the temperature to 120°C/gas 1 and open the oven door for 30 seconds. Close the door and bake for another hour. Turn the oven off, wait 5 minutes, then open the oven door and keep it wedges open to allow the cake to cool slowly for another hour.
- Remove from the oven, then remove the cake tin from the water. Carefully lift the cheesecake out of the tin using the paper strips.
If you only have a springform cake tin, wrap the outside of it with one sheet foil before starting to make it water tight and prevent the water leaking into the cake.
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