Japanese🍰 Sweets & drinks

Rikuro Uncle-style Soufflé Cheesecake

Name: Rikuro Uncle-style Soufflé Cheesecake
Total time: 1 h 40 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 20 g raisins; 200 g cream cheese; 30 g unsalted butter; 3 eggs; 5 tbsp milk; 20 g granulated sugar; 40 g granulated sugar; 35 g cake flour; 1 tbsp lemon juice

⏱ 100 min🍽 Serves 1

A beloved Osaka specialty cheesecake with a surprisingly simple preparation. Made using the separated egg method to achieve a light and fluffy soufflé texture, flavored with lemon and studded with raisins, baked to a perfectly golden exterior with a soft, custardy interior.

Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

りくろーおじさん風スフレチーズケーキ🧀 大阪名物！大人気スイーツを再現！【料理研究家ゆかり】#チーズケーキ #スイーツ #short

Watch on YouTube

Ingredients

raisins20 g
cream cheese200 g
unsalted butter30 g
eggs3
milk5 tbsp
granulated sugarfor the egg yolk mixture20 g
granulated sugarfor the meringue40 g
cake flour35 g
lemon juice1 tbsp

Steps

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1
Prepare a 15 cm cake pan and arrange the raisins evenly on the bottom.
2
Separate the 3 eggs into whites and yolks. Place whites in a large bowl for whipping and yolks in another bowl. Refrigerate the whites.
3
Add cream cheese and butter to the egg yolk bowl and microwave at 600W for 50 seconds, then mix well.
4
Microwave again at 600W for 20 seconds and mix thoroughly.
5
Add the milk in two additions, microwaving at 600W for 30 seconds before each addition and mixing well.
6
Add 20g of granulated sugar and mix well.
7
Add the egg yolks and mix well.
8
Sift in the cake flour and gently mix until the egg yolk batter is complete.
9
Whip the chilled egg whites on high speed with a hand mixer for 20 seconds.
10
Add 40g of granulated sugar and continue whipping on high speed for 30 seconds.
11
Add the lemon juice and whip on low speed for 1 minute until the meringue is complete.
12
Fold one scoop of meringue into the egg yolk batter and mix gently. Add a second scoop and fold gently.
13
Pour the egg yolk batter into the remaining meringue and gently fold together with a rubber spatula.
14
Pour the batter into the prepared pan and rotate to remove large air bubbles.
15
Set up a baking pan with a cloth towel and place the cake pan on top. Pour about 60°C hot water around the pan for a water bath.
16
Bake in a preheated 200°C oven for 15 minutes until the surface is golden brown.
17
Reduce oven temperature to 120°C and bake for another 50 minutes.
18
Once baked, turn off the oven and let the cake rest for 10 minutes with the door closed to cool gradually.

Rikuro Uncle-style Soufflé Cheesecake

Ingredients

Steps

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