Yuzu Soufflé Cheesecake

Name: Yuzu Soufflé Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: 200 g Cream cheese; 90 ml Milk; 45 g Cake flour; 15 ml Yuzu juice; 4 pc Egg white; 1 tsp Lemon juice; 70 g Sugar; Powdered sugar to taste

A fluffy, jiggly, cloud-soft Japanese-style soufflé cheesecake flavoured with yuzu.

Omnixa Kitchen

Prep: 20m
Cook: 50m
Steps: 9
Servings: 8
Difficulty: Medium

Baking

Dessert

Sweet Tooth #souffle-cheesecake #yuzu

Method

Step 1Whisk cream cheese and milk
Whisk the cream cheese with the whole milk until smooth.
Cream cheeseMilk
Step 2Sift in cake flour
Sift the cake flour into the batter and mix it in.
Cake flour
Step 3Add yuzu juice
Pour in the yuzu juice and whisk until combined.
Yuzu juice
Step 4Whip the egg whites
Whisk the egg whites with the lemon juice and sugar until they form stiff peaks.
Egg whiteLemon juiceSugar
Step 5Fold in the meringue
Fold the whipped egg whites gently into the batter.
Step 6Pour into lined pan
Pour the batter into a round cake pan lined with parchment.
Step 7Set in water bath
Place the cake pan in a tray and pour water around it for a water bath.
Step 8Bake the cheesecake50 min
Bake at 150°C for 50 minutes.
Step 9Dust with powdered sugar
Unmold the baked cheesecake and dust the top lightly with powdered sugar.
Powdered sugar