Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake) | Cooking with Dog

Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake) | Cooking with Dog


Hi, I’m Francis, the host of this show “Cooking with Dog.” First, coat the side of the cake pan with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake. Place a piece of parchment paper cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil. Next, bring the cream cheese, sour cream and butter to room temperature and combine them in a bowl with a balloon whisk. Add one egg yolk and mix thoroughly. Then add the other egg yolk and mix. Now, sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour. Then, add the milk a little at a time and mix thoroughly. Be sure to bring the egg yolks and milk to room temperature also. Next, add the vanilla extract and mix. Finally, sieve the mixture into a bowl. Now, let’s make the meringue. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in 3 steps and beat the egg white for a total of 1.5 to 2 minutes. Avoid over-beating otherwise it’ll be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam. Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture. Now, add one third of the meringue to the egg yolk mixture. Mix thoroughly. At this stage, you don’t need to worry about breaking the foam. Then, add another one third of the meringue. This time, gently mix and avoid breaking the foam. Finally, place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared. Now, pour the batter into a pan and place it into a deep tray. The pan has a removable bottom so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake. Slash the batter with a spatula to remove any air bubbles. Pour hot water into the tray about 2 cm deep. Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (302°F) and bake for additional 40 to 50 minutes. Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Remove and place the cake pan onto a cooling rack. Let it sit to cool and then chill the cake in the fridge for over 2 hours. Now, remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake. This fluffy and moist cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe. Place the soufflé cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum. Mmmmm. Looks so delicious! The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer. Alternatively, you can sprinkle icing sugar on top. If your aluminum foil is too thin, you should cover the cake pan with 2 or 3 layers, making absolutely sure to avoid any leakage. Good luck in the kitchen!

100 thoughts on “Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake) | Cooking with Dog”

  1. I love the instrumental background music at around 2:30 min
    I would really like to know what the music is called, that it's 'Music courtesy of Audio Network' isn't really helping me find it. :/ does someone maybe know where to find it? 🙂

  2. wow! thank you for sharing amazing recepie. . First time i try and make it. it was sucess and beautiful. i used receipe 5 times and make it 2 cakes.😍😃

  3. wow! thank you for sharing amazing recepie. . First time i try and make it. it was sucess and beautiful. i used receipe 5 times and make it 2 cakes.😍😃

  4. I just tried this out today and it tasted great! However, my cheesecake was deflated. I've followed all of the directions. I wonder what went wrong 🙁

  5. anata wa sugoi kawaii – I like alot your recipes – you end the dog is very cool…. ……. by Catia from Brasil

  6. Hands down the best! Love this recipe, has best texture and best flavor and I like that it’s a smaller recipe, fits 6” pan.

  7. I really love the flavor of this cake and have made it many times. The problem is my cake top always cracks and is not as brown as chef's! Although the cake sinks back down when cooled, the crack is still visible. I tried different settings when baking–convection or up-and-down heating–but the cake still cracks before it turns brown. Since it has already cracked, I just take it out of the oven even though it is still very pale in color. And the toothpick does come out clean. Any suggestions? Overbeating the batter? The temperature of the ingredients are too cold or too warm? Thank you!

  8. i've tried this recipe and it tasted so good! but the top of the cake always cracking, can somebody help me why?😭😭😭

  9. I think this cakr needs more eggs maybe like 2 more eggs no offence tho it's a wonder full cake it's like the american japanese chessecake hybrid

  10. I rather prefer she speak in Japanese with English subtitle …the voice is soooo wired…and I can't stop laughing!

  11. Never baked cheesecake before – I tried this recipe but my cake came out tasting kinda eggy. I will try again!

  12. You know it’s a good cake when is splits if you dig your fork into your piece because that means it’ll be fluffy.

  13. I just finished making this. It was the most tastiest cheesecake I've ever had 😍 it had such a satisfying flavor and it went well with some green tea ❤❤ thank you for the great recipe!

  14. ヘアスタイルすごく素敵です!いつも楽しくビデオ拝見させていただいています(⌒∇⌒)

  15. i've just made this cake,it turned out really great!! the texture and the flavor was just amazing , really tasty and rich love it!😍 thankyou for your recipe!

  16. Very useful but, I must say, when I do it with gr I put a spoon more of cheesee and like 80 ml of milk. Also, when it's done you should wait 15 min to cold in the oven. And, at least, I put a little bit of salt when I do the meringue, with cold whites.

  17. Hello you guys. Why not have the quantities of butter cheese and flour cakes. How can I prepare this if I do not have quantities ?? Thanks

  18. I cook cheesecake using the same ingredients and they are good but I fold in my egg whites all at once but mine is not quite as fluffy as hers so I'll have to try her method next time.

  19. Hello, I'm sorry that the prescription does not have the prescription. He speaks English background. But does not mean quantities and dimensions. No matter I'll find another recipe no less good thank you

  20. Cake looks beautiful soft moist going to try out this soon.. though not a good baker let's when I'll make it how it turns out to be inshallah

  21. 失敗がなく、簡単で本当に美味しくできて、こんな私でもケーキ焼けちゃうんだよ!と自慢できるようになりました!
    ありがとうございます大好きです!♡

  22. Hi! Can you also do this in a rice cooker/steamer? I saw other recipe videos using that method. Would there be a difference in the ingredients?

  23. What a tiny cake! It's easy to forget that portion sizes in the US are much bigger than they should be, lol!

  24. seriously one of my new favorite recipes. I was like sour cream? Uh? Sweats. But that actually makes the cake! I add 1 more cup of flour and some honey. It's just so good! I did a chocolate layer this time and it was DIVINE~ Seriously I feel like such a baker right now! <3 Thank you Francis and the lovely misses~

  25. I sometimes come back to this video, it's so lovely. It always makes me a little melancholic, I miss Francis 🙁
    I've made this cake several times strictly following this tutorial and it always came out wonderful. I translated the recipe and created a a sheet to calculate the ingredients for different cake diameters. For the time in the oven I usually go by feeling. It takes a lot of time and focus in my opinion but it's a lot of fun to make this cheesecake and it tastes so good.
    I'm trying again tomorrow for the retirement party of a coworker of mine. I hope it will turn out good as always.
    Thank you for this show and thank you for this episode; it holds a special place in my heart ♥

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