Japanese soufflé cheesecake
Chef Jeremy Pang shares his recipe for a perfectly fluffy Japanese souffle cheesecake. Try this technical bake and impress your friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Cake pan
- Roasting pan
- Saucepan
- Ladle
- Whisk
- Hand mixer
- Mixing bowl
- Fine-mesh sieve
- Spatula
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Parchment paper
- Paper towel
Ingredients
- 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)
- 130ml whole milk
- 5 medium free-range egg yolks
- 40g plain flour, sifted
- 20g cornflour, sifted
- 5 medium free-range egg whites
- ¼ tsp cream of tartar
- Specialist kit
- 20cm round non-stick cake tin
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