Japanese Souffle Cheesecake

When Clive was living in New York, we would eat a lot of New York Cheesecakes at the Jewish Deli and they are dense and super heavy.  After a few bites it would be enough for me even though they are super delicious.  Then when we start traveling to Japan we encounter another kind of cheesecake, these are the souffle cheesecakes!  They are light, fluffy and heavenly to eat and they are much less sweet than their New York counterparts. Much less calories? Maybe maybe not as I can eat these cheesecakes piece after piece and before I know it, I have finished the whole cheesecake!  All of 18cm in diameter that is.  So I hope that you will try this recipe as they are really easy to make and the trick is to beat the egg whites as stiff as it can and fold in the whites into the batter so very gingerly.

Preheat oven 302 degree

Line the bottom of a 18cm Springform pan with a piece of parchment paper

Crust:

8-10 Biscoff biscuits, crushed
3 Tbsp. of melted butter

• Crush the biscoff biscuits until they are in a powder form, I usually just put them in a ziplog bag (small one) then beat them with a wooden rolling pin, nothing to wash afterwards and quick
• Melt the butter
• Mix the two together
• Push evenly into the Springform pan

Cheesecake batter:

100g whipped cream cheese (get the whipped one, you will thank me!)
15g sugar
2 egg yolks
100ml heavy whipping cream
1 tsp lemon juice
20g all purpose flour

• In a medium bowl mix whipped cream cheese, sugar, and egg yolks together until pale yellow color
• Add heavy whipping cream next
• Then the lemon juice, mix well
• Add flour last

For the egg whites:

2 egg whites
25g sugar

• Beat egg whites until stiff
• Add sugar and beat well into the egg whites

• Fold the egg whites into the cheesecake batter

• Make sure to do this gingerly or else the cheesecake will deflate
• Slowly put the batter into the prepared crusted springform pan

• Bake for 1 hour (even tho the top might be brown, the cake might not be done so make sure to text the cake before taking it out with a cake tester or a skewer, when center comes out clean then it is done)
• Take out cheesecake and let cool completely before demolding the cake, you can drizzle caramel sauce on the top or add crushed nuts to dress up your cheesecake but for me it is the best as is
• While the cheesecake is cooling it will deflate a little which is totally normal but it should only deflate a little bit and not a whole lot tho and when you gently push the top of the cake when it comes out of the oven, it should be firm like a cake that means it is done

Equipment Tips:

So everyone who knows me well knows that I love kitchen gadgets and I do not know anyone who has more kitchen machines than me! And  you will probably say "Ivy, do I really need another thing in my kitchen?"  Well if you make a lot of desserts that involved with beating egg whites, this gadget is like magic and we all like magic!  Only with a few seconds and you can whip up from one to many egg whites to perfection.  You can find this online or any other kitchen specialty places in your local area might have it

All you do is to put the egg whites in and spin and in a few seconds you will get very pretty stiffed egg whites

http://www.labellanm.com/Tovolo-Beater_p_10221.html