Japanese Dome Soufflé Cheesecake (Zuccotto Cheesecake)

Name: Japanese Dome Soufflé Cheesecake (Zuccotto Cheesecake)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 250 g cream cheese, softened; 50 g unsalted butter; 100 ml whole milk; 5 large egg yolks; 50 g cake flour; 5 large egg whites, chilled; 90 g granulated sugar; as needed non-stick baking spray; 1 tbsp powdered sugar, for dusting

By nabylb

A light, cloud-like Japanese soufflé cheesecake baked in a dome mold, with an airy, jiggly texture. Finished with a light dusting of powdered sugar.

Japanese Dome Soufflé Cheesecake (Zuccotto Cheesecake)

Prep: 30 min · Cook: 60 min · Serves 6 · Cuisine: Japanese

Ingredients

250 g cream cheese, softened
50 g unsalted butter
100 ml whole milk
5 large egg yolks
50 g cake flour
5 large egg whites, chilled
90 g granulated sugar
as needed non-stick baking spray
1 tbsp powdered sugar, for dusting

Method

Preheat the oven to 160°C (320°F). Lightly grease a 15 cm (6-inch) hemispherical dome mold with non-stick baking spray. Prepare a deep baking tray for a water bath.
In a heatproof bowl set over a pot of simmering water, melt the cream cheese, butter, and milk together, whisking until smooth and creamy. Remove from the heat and allow to cool slightly.
In a separate bowl, lightly beat the egg yolks. Gradually pour them into the warm cheese mixture while whisking continuously until fully incorporated.
Sift the cake flour into the batter and whisk gently until completely smooth and lump-free.
In a clean, dry bowl, whip the chilled egg whites with an electric mixer, gradually adding the granulated sugar until stiff, glossy peaks form.
Gently fold about one-third of the meringue into the cheese-yolk batter to lighten it.
Pour the mixture back into the remaining meringue. Gently fold from the bottom up until evenly combined, taking care not to deflate the air.
Pour the batter into the prepared dome mold, filling it close to the rim. Smooth and level the surface.
Place the filled mold into the baking tray and pour hot water into the tray to reach about halfway up the sides of the mold.
Bake in the water bath for 50 to 60 minutes, until the top is puffed, golden brown, and set.
Carefully remove the mold from the oven, invert it onto a serving board or plate, and gently lift off the mold.
Lightly dust the warm cheesecake with powdered sugar before serving.

Original: https://www.instagram.com/reel/De1Ub1tR7UC/?xtok=NXRvcnVpbjB5dmdp

Saved with Dishful, a recipe manager for home cooks.