Japanese Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    456
based on 1 ratings

Japanese cheesecake, also known as soufflé cheesecake or jiggly cake, is a bouncy and light cake with similar ingredients to regular cheesecake. It is less sweet than a regular cheesecake, and a light dusting of icing sugar is all you need for this refreshing and mild-flavoured treat.

recipe updated Jun 26, 2023

Ingredients

  • Butter icon
    Butter
    100 g
  • Cream cheese icon
    Cream cheese
    100 g
  • Milk icon
    Milk
    130 ml
  • Egg yolk icon
    Egg yolk
    160 g
  • All purpose flour icon
    All purpose flour
    60 g
  • Cornstarch icon
    Cornstarch
    60 g
  • Egg white icon
    Egg white
    390 g
  • Caster sugar icon
    Caster sugar
    130 g
  • Icing sugar icon
    Icing sugar
    20 g
  • Strawberries icon
    Strawberries
    50 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Saucepan - medium
  • kCook icon Bowl - large
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean springform pan with parchment paper
  3. Add butter, cream cheese and milk to a clean saucepan
  4. Heat until melted - medium heat
  5. Whisk until smooth
  6. Let cool
  7. Add egg yolk to a clean bowl
  8. Whisk until smooth
  9. Pour cheese mixture into eggs slowly
  10. Whisk until combined
  11. Sift all purpose flour and cornstarch into the eggs
  12. Whisk until combined then set aside
  13. Attach Whisk
  14. Add egg white to the Kenwood Bowl
  15. Mix with splashguard fitted until combined - 1 min, Speed Max
  16. Add caster sugar to the Kenwood Bowl gradually while machine is running
  17. Mix with splashguard fitted until stiff peaks form - 2 min, Speed Max
  18. Fold one quarter of meringue into flour mixture
  19. Fold the rest of meringue into flour mixture
  20. Fold until combined
  21. Transfer batter to springform pan
  22. Place the tin on the deep sided large baking tray
  23. Fill the baking tray with hot water until 2cm high
  24. Bake then reduce heat - 25 min, 160°C
  25. Bake until golden brown - 55 min, 140°C
  26. Remove from oven and let cool
  27. Dust with icing sugar
  28. Serve with strawberries
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