Ingredients:

Japanese Soufflé Cheesecake

• 6 eggs
• 250g cream cheese
• 100g milk
• 60g butter
• 50g self raising flour
• 2tsp lemon zest
• 80g sugar

Strawberry Cream Cheese Filling

• 100g strawberries
• 20g sugar
• 4tbsp lemon juice
• 300mL double cream
• 18g sugar
• 30g sweetened condensed milk
• 3/2 tsp vanilla extract
• 240g cream cheese

Decoration

• Strawberries
• Mixed berries

Equipment:

• 20cm cake pan
• Sieve
• Whisk
• Spatula
• Grater
• Mixing bowls
• (Electric mixer)

Prep time:

1.5hrs

Cooking time:

1hr

Refrigerating time:

5hrs

1. Preheat the oven to 150°C.
2. Separate 6 eggs into egg yolks and egg white.
3. Mix 250g of cream cheese and 100g of milk in a warm water bath using a spatula.
4. Add 60g of butter into the mixture and mix well, wait for it to cool down.
5. Add in egg yolks in three additions, mix well.
6. Sieve in 50g of self raising flour, mix well.
7. Add 2tsp of lemon zest into the batter, mix well.
8. Whisk 6 egg white with an electric mixer whilst adding 80g of sugar gradually until you get a firm peak.
9. Gently fold in 1/3 of the egg white into the mixture, repeat until all the egg white is added and that the mixture is mixed well using a spatula.
10. Pour the batter into the cake pan, bake at 150°C for 30mins.
11. Bake for another 30mins at 120°C, leave it in the oven for 30mins before taking it out.

1. To make strawberry purée, add 100g of strawberries, 20g of sugar and 4tbsp of lemon juice into a small pan. Turn on low heat for the purée to simmer.
2. Whisk 300mL of double cream, 18g of sugar, 30g of sweetened condensed milk and 3/2tsp of vanilla extract until a soft peak is formed.
3. Pour the strawberry purée into the mixture, mix well.
4. Add 240g of cream cheese into the batter, mix until it is smooth.