Yuzu Japanese Soufflé Cheesecake

Elaboración

1. 01
   Paso 1Whip cream cheese mixture

   In a bowl, whisk together cream cheese and cake flour until smooth and well combined.

   Cream cheeseCake flour
2. 02
   Paso 2Beat egg whites

   In a separate bowl, beat egg whites with lemon juice and sugar until stiff peaks form.

   Nota

   Use a stand or hand mixer for best results.

   Egg whiteLemon juiceSugar
3. 03
   Paso 3Fold meringue in

   Gently fold the beaten egg white mixture into the cream cheese mixture until just combined, being careful not to deflate the meringue.

   Nota

   Use a spatula and fold from the bottom up to maintain the airy texture.

   Cream cheeseEgg white
4. 04
   Paso 4Pour into pan

   Pour the batter into a prepared round cake pan lined with parchment paper. Place the pan in a water bath (larger baking tray with hot water).

5. 05
   Paso 5Bake the cake45 min

   Bake in a preheated oven at 160°C (320°F) for approximately 45 minutes, or until the top is golden and the cake is set but still jiggly in the center.

   Nota

   The water bath ensures even, gentle cooking and prevents cracking.

6. 06
   Paso 6Unmold and garnish

   Once cooled slightly, carefully remove the cake from the pan. Dust with powdered sugar if desired, and add a tiny pinch of yuzu zest on top.

   Yuzu zest