Fluffy Japanese Soufflé Cheesecake
Ingredients
* 250g (8.8 oz) cream cheese, softened
* 6 large eggs, separated
* ⅓ cup (70g) unsalted butter, melted
* ½ cup (100ml) milk
* ½ cup (60g) all-purpose flour
* 2 tbsp (20g) cornstarch
* ⅔ cup (130g) white sugar
* 1 tbsp lemon juice
* Powdered sugar, for dusting
Instructions
* Preheat oven to 320°F (160°C). Whisk cream cheese, butter, milk, and egg yolks in a large bowl until smooth. Sift in flour and cornstarch, then mix completely.
* In a separate bowl, beat egg whites with lemon juice, gradually adding sugar until soft, glossy peaks form.
* Fold whites into the cheese mixture in 3 batches until combined. Pour into a lined 8-inch cake pan.
* Place the pan in a larger baking dish filled with 1 inch of warm water (water bath). Bake at 320°F (160°C) for 25 minutes, then drop temperature to 280°F (140°C) and bake for another 55 minutes. Dust with powdered sugar once cooled.
Keto Fluffy Soufflé Cheesecake
Ingredients
* 8 oz (225g) cream cheese, softened
* 4 large eggs, separated
* 3 tbsp unsalted butter, melted
* ¼ cup heavy cream
* ⅓ cup powdered erythritol or monk fruit sweetener
* ½ tsp cream of tartar
* 1 tsp vanilla extract
* Powedered sweetener, for dusting
Instructions
* Preheat oven to 310°F (155°C). Beat cream cheese, butter, heavy cream, egg yolks, and vanilla until smooth.
* In a clean bowl, whip egg whites with cream of tartar and sweetener until stiff peaks form.
* Gently fold the whipped egg whites into the cream cheese batter in small batches.
* Pour into a parchment-lined springform pan and place inside a water bath. Bake for 50 to 60 minutes until set with a slight jiggle. Cool completely before dusting with powdered sweetener.
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