Japanese-Style Soufflé Cheesecake Recipe
Known also as jiggly cake, Japanese cheesecake, or cotton cheesecake, this sponge-cake-meets-cheesecake dessert is as unique as its name and description suggest. Make this souffle-like cake today!
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Cooking tools:
- Stand mixer
- Hand mixer
- Fine-mesh sieve
- Offset spatula
- Cake pan
- Baking pan
- Cooling rack
- Skewer
- Serving platter
- Whisk
- Mixing bowl
- Saucepan
- Measuring cup
- Chef's knife
- Parchment paper
- Oven
- Stove
Ingredients
- 5 large egg whites (reserve yolks for the cream cheese base)
- 1/3 cup (66g) granulated sugar
- 8 ounces (227g) cream cheese, cubed*
- 3 tablespoons (42g) unsalted butter, cubed
- 2/3 cup (151g) heavy cream
- 3 tablespoons (37g) granulated sugar
- 5 large (70g) egg yolks (reserved from above)
- 1/2 cup (60g) King Arthur Unbleached Cake Flour
- lemon zest, from 1/2 lemon
- 1 tablespoon (14g) lemon juice
- 2 tablespoons (43g) apricot jam
- 1 teaspoon lemon juice
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