Mini Japanese Souffle Cheesecake
Serves 6
15 mins prep
20 mins cook
35 mins total
Mini Japanese Souffle Cheesecake is the perfect recipe for a small and intimate gathering of friends or to enjoy alone. They are moist and delicious but very easy to make!
Preparation: Put cream cheese in a bowl and bring it to room temperature. Separate the eggs into yolk and white. Preheat an oven to 200C/392F.
Cream cheese mixture: Whisk cream cheese to make it creamy, add egg yolk, soy milk, lemon juice, and cornstarch, and mix well each time.
Beat egg whites: Put egg whites and sugar in a separate bowl and beat with a hand mixer until soft peaks.
Complete the mixture: Fold in egg whites into the cream cheese mixture and mix gently.
Pour into ramekins: Pour the mixture into ramekin bowls, place them on a tray, and fill it with water (bake in a water bath).
Bake: Bake at 200C/392F for 10 minutes, then lower to 150C/302F for 10 minutes.
