Yuzu Japanese Soufflé Cheesecake

Ingredients

• 200 g cream cheese
• 90 ml whole milk
• 4 egg yolks
• 45 g cake flour (The OCR shows “45 Gg”; interpreted as 45 g.)
• 10 g cornstarch
• yuzu zest (The OCR appears to read “1 thm,” so the quantity is uncertain.)
• 0.5 tsp vanilla
• 4 egg whites
• 1 tsp lemon juice (The frame text is duplicated and partially unclear; 1 tsp is the clearest readable quantity.)
• 70 g sugar (For the egg whites/meringue.)
• powdered sugar (Light dusting for finishing.)
• yuzu zest (Tiny pinch for finishing.)

Steps

1. 1

   Prepare the cheesecake mixture using the cream cheese, whole milk, egg yolks, cake flour, cornstarch, yuzu zest, and vanilla. The source does not show the detailed mixing method.

2. 2

   Prepare the egg-white mixture with the egg whites, lemon juice, and sugar, then fold it gently into the cheesecake mixture. The visible instruction specifically says to fold gently.

3. 3

   Transfer the batter to a 6-inch pan.

4. 4

   Bake the cheesecake in a water bath at 120°C for 20 minutes.

5. 5

   Rest the cheesecake in the oven for 15 minutes.

6. 6

   Finish with a light dusting of powdered sugar and a tiny pinch of yuzu zest.

Notes

The OCR provides only a brief method and does not specify pan preparation, water-bath water level, whether the oven should be preheated, or the complete mixing and cooling procedure. The yuzu zest quantity is illegible in the sampled frames. The transcript contains no recipe details.

Nutrition per serving

• dessert
• cake
• Japanese
• baked
• water-bath
• soufflé
• vegetarian