Japanese Souffle Cheesecake

For 6-inch x 3-inch mold
(Double for 9-inch x 3-inch)

Prepare oven:
  • Place water bath in oven. Preheat to 375F.
In the mold:
  • Butter all sides and bottom
  • Place circular parchment paper to the bottom
On double boiler, mix:
  • Cream cheese block 130 g
  • Heavy Whipping Cream 80g
  • Butter 27g
Cool mixture, then add:
  • 3 Egg Yolk, one at a time
  • Cornstarch 13g
  • Flour 27g
Beat separately to firm peak:
  • 3 Egg White
  • Sugar 42g
  • 1/3 egg white mixture into batter
  • another 1/3
  • mix batter back to remaining egg white.
Place batter in mold. Tap. Place in water bath inside oven.

For 6-inch: Heat at 375F for 20 minutes, then 275F for 1 hour.
For 9-inch: Heat at 375F for 20 minutes, then 275F for 30 minutes.

Switch off oven. Cool inside oven for at least another hour. Remove from water bath to avoid condensation.