Uncle Rikuro-Style Soufflé Cheesecake

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Line the bottom of a 15 cm round cake mold with raisins, arranging them as desired with some placed near the edges for visual appeal.
   ≈2:14
2. 2
   Separate egg whites from yolks; place egg whites in a large bowl and refrigerate until needed to improve whipping.
   ≈2:54
3. 3
   Place cream cheese and butter in a bowl and microwave at 600W for 50 seconds until softened, being careful not to overheat.
   ≈3:24
4. 4
   Mix well with a rubber spatula, then microwave at 600W for another 20 seconds and mix again until butter and cream cheese are fully combined and smooth.
   ≈3:58
5. 5
   Microwave milk at 600W for 30 seconds until warm, then add to the cream cheese mixture in two batches, mixing well each time.
   ≈4:55
6. 6
   Add 20g granulated sugar and mix well, then add egg yolks followed by sifted cake flour, mixing thoroughly after each addition.
   ≈5:32
7. 7
   Remove chilled egg whites and beat with a hand mixer on high speed for 20 seconds until foamy, then add 40g granulated sugar and beat on high speed for 30 more seconds.
   ≈6:12
8. 8
   Add lemon juice to stabilize the meringue and beat on low speed with a hand mixer for 1 minute until glossy with soft peaks.
   ≈6:58
9. 9
   Combine egg yolk mixture with meringue: first add 1/3 of meringue to the egg yolk mixture and mix thoroughly, then fold remaining yolk mixture into the meringue using a rubber spatula until smooth with no lumps.
   ≈7:46
10. 10
    Pour batter into the prepared mold and gently swirl with a bamboo skewer to remove large air bubbles. Place the mold in a baking pan filled with about 60°C hot water (water level about 12 cm). Bake in a preheated 200°C oven for 15 minutes until the surface turns golden brown.
    ≈8:58
11. 11
    Reduce oven temperature to 120°C and continue baking in the water bath for 50 minutes. If the surface starts to brown too much, cover with aluminum foil.
    ≈9:58
12. 12
    Once baked, leave the oven door closed for 10 minutes, then remove the cake. To unmold, place a baking sheet underneath, invert onto it, peel away the mold, then remove the parchment paper.
    ≈10:42