ID: 8cf29c24...
This recipe guides you through creating an incredibly light, fluffy, and jiggly Japanese Souffle Cheesecake. Made using a water bath baking method, this cake has a rich cheese flavor and a melt-in-your-mouth texture that is both delicate and satisfying.
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Melt cream cheese and butter in a water bath, then mix in milk, sifted flour, and egg yolks to create the batter. → Whip egg whites with lemon juice and sugar to form a stiff peak meringue. → Gently fold the meringue into the cheese batter in stages. → Pour into a lined pan, bake in a water bath at 160°C for 20 minutes, then at 110°C for 60 minutes. → Glaze with honey and serve.
Melt cream cheese and butter in a water bath, then mix in milk, sifted flour, and egg yolks to create the batter. → Whip egg whites with lemon juice and sugar to form a stiff peak meringue. → Gently fold the meringue into the cheese batter in stages. → Pour into a lined pan, bake in a water bath at 160°C for 20 minutes, then at 110°C for 60 minutes. → Glaze with honey and serve.
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This is an ASMR video, meaning there is no verbal guidance. Rely on the on-screen text and visual steps.
The water bath (bain-marie) is essential for achieving the cheesecake's signature moist and fluffy texture.
Folding the meringue gently is key. Over-mixing will deflate the egg whites and result in a dense cake.
The two-temperature baking method helps the cake rise evenly first, then cook through slowly without cracking.
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