From the MolalaCook kitchen · 烘焙手記
Japanese Hot Cross Soufflé Cheesecake
A light Japanese cotton cheesecake with a scored cross top and soft, creamy crumb.
Active prep30 min
Rest & chill30 min
Bake85–100 min
Makes1 × 6-inch cake
DifficultyIntermediate
Method 做法
01
Make the cheese base
Warm the cream cheese, butter and milk over a water bath until smooth, then cool slightly.
02
Add yolks and flour
Mix in the egg yolks one at a time. Sift in cake flour and cornstarch, then strain until smooth.
03
Whip the meringue
Whip egg whites with lemon juice and salt, adding sugar gradually, until glossy soft peaks form.
04
Prepare the water bath
Line and wrap a 6-inch pan, pour in the batter and place it in a tray of hot water.
05
Bake and score
Bake at 180°C top / 110°C bottom for 15–20 minutes. Score a shallow cross, then bake for another 10–15 minutes.
06
Finish slowly
Reduce the top heat to 150°C and bake for 60–70 minutes. Cool gradually before unmoulding.
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Tools used in this recipe
✦Baker’s notes · 烘焙提示+
Read the full method before starting and measure everything first. Oven performance varies, so use the visual doneness cues as well as the stated time.
▣Storage · 保存方法+
Cool completely, cover and refrigerate. Bring to the recommended serving temperature before enjoying.
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Comments 留言
Recipe notebook · 食譜留言簿
I couldn’t find the receipt for making this cheese cake.