Nga Nguyen

Japanese souffle cheesecake

This is how my kids get rich…

13-year-old: Do you know it costs 3 cents to produce a penny?

10-year-old: Then we should sell our pennies for 3 cents each!

13-year-old: And make sure they pay us with pennies!!!

(How come I never thought about that?!)

Japanese Souffle Cheesecake

(Adapted from Savoury Days)

For one 8″ round pan

8 oz cream cheese (I used Philadelphia full-fat cream cheese)
220 g heavy cream
40g sugar
6 egg yolk (about 18-20 g each)
Zest of 1 orange
100 g cake flour
40 g corn starch
1 tsp vanilla
6 egg white (about 30-35 g each)
A pinch of salt
1/2 tsp cream of tartar
100 g sugar
Juice of 1 orange + honey to brush the top of the cheesecake (optional)

To prepare:

  1. Cut a piece of parchment paper to line the bottom of an 8″ round baking pan.
    • Note: You don’t need to line the side.
  2. Preheat the oven to 355 F.
  3. Boil water in a kettle (for the water bath later).
  4. Sift together the cake flour + cornstarch into a bowl. Set aside.
  5. Prepare a larger baking pan that the 8″ pan can fit into. Set aside.
  6. Position the oven rack on the second lowest level of your oven.

To make the cream cheese/egg yolk batter:

  1. In a heat-proof bowl, combine cream cheese + heavy cream + sugar.
  2. Place the bowl over a pot of simmering water (double boiler method).
  3. Use a whisk to gently mix until smooth and creamy.
  4. Remove the bowl from the heat.
  5. Add the egg yolks and vanilla extract, and whisk until well combined.
  6. Sift the flour and cornstarch mixture into the batter, whisking gently.
  7. Strain the batter through a fine-mesh sieve into a clean large bowl to remove lumps.
  8. Add orange zest and gently whisk to combine.

To Make the Meringue:

  1. In a separate bowl, using a hand mixer with a whisk attachment, beat egg white + a pinch of salt. Start at low speed until bubbles form.
  2. Add ½ tsp cream of tartar, continue beating at low speed.
  3. Gradually add 100g sugar, still on low speed.
  4. Once the sugar is added, increase to medium speed and beat until soft peaks form.

To Combine:

  1. Add ⅓ of the meringue into the batter. Gently whisk to combine.
  2. Add another ⅓, gently whisk again.
  3. Fold the final ⅓ in using a spatula until fully incorporated.
  4. Gently pour the batter into the prepared 8″ round pan.

To Bake:

  1. Place the cake pan into the larger baking pan.
  2. Put both pans into the oven.
  3. Carefully pour hot water into the larger pan to create a water bath.
  4. Immediately reduce the oven temperature to 320°F
  5. Bake for 50 minutes.
    • Note: If the top starts to brown too much, loosely cover it with foil.
  6. Reduce the temperature to 285°F and bake for another 30 minutes.
  7. Turn off the oven.
  8. Leave the oven door slightly open (use a wooden spoon to prop it open) and let the cake sit inside for 15 minutes.

To Cool:

  1. Run a clean, sharp knife around the edge of the pan to loosen the cake.
  2. Gently flip the cake onto a cooling rack and let it cool completely.
  3. If using, brush the top with the honey-orange glaze.
  4. Cover and refrigerate for at least 4 hours before serving.