Japanese Cheesecake (Souffle Cheesecake) Recipe
ivancouver604
ivancouver604
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Ingredients

  • 9- inch cake
  • Ingredients
  • 400 g (14.1 oz) cream cheese, at room temperature
  • 60 g (6 Tbsp.) granulated sugar
  • 60 g (4 Tbsp.) unsalted butter, cut into ½” (1 cm) slices, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 10 ml (2 tsp.) lemon juice
  • 1 Tbsp. rum (optional)
  • 80 g (8 Tbsp.) all-purpose flour
  • 3 Tbsp. Apricot jam + 1 tsp water
  • For Meringue
  • 6 egg whites, refrigerated
  • 100 g (10 Tbsp.) granulated sugar for meringue

Instructions

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